This is all that was left of our chilli crab from Karumba – on the gulf in north Queensland.

This recipe is from Julian, guaranteed great chilli crabs – made and eaten while travelling across the north of Australia – I would go back to Karumba just to eat their crabs.

“Clean crab and cut into quarters. With a hammer crack nippers and big claws, then chuck in pot with vegetable oil and a bit of sesame oil.

Add sauce mix (sweet, sour, salt, bitter, spice), palm sugar, lime juice, fish sauce, rice wine vinegar, chilli, then ginger and garlic, lots of tomatoes, water if required and then my secret – black bean sauce. Serve with chopped spring onion and coriander and sour dough bread for dipping in the sauce.”



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