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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Chilli Crabs Share  Air Mauritius
Air Mauritius News & Specials 



  • 3 (1 kg) large fresh crabs
    cleaned and halved

  • 6 fresh red chillies finely chopped

  • 20 mm piece of ginger finely chopped

  • 4 cloves garlic finely crushed

  • peanut oil for deep frying

  • 1 tablespoon sugar

  • salt / pepper to taste

  • 300 ml chicken stock

  • 2 tablespoons vinegar

  • 2 tablespoons light soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon corn flour, mixed with 3 tbsp water

  • 2-4 tablespoons red chilli paste
    vary quantity according to preferences

  • 1/2 cup finely crushed canned tomatoes

  • 2 heaped tablespoons finely chopped spring onions

  • 1 egg, lightly beaten

chili crabs



  1. Scrub the crabs and rinse well under cold water. Remove the claws and smash lightly. Chop the crabs into halves, discarding the grey and pulpy parts. Wash the crab pieces in cold running water. Put in colander and allow to drain..

  2. Finely chop the chillies, ginger and crush garlic cloves.

  3. In a deep thick bottom saucepan suitable for deep frying, heat the oil and stir deep fry the crabs for 1-2 minutes, stirring frequently until just bright red.. Remove saucepan from heat. Drain oil from the fried crab pieces. Remove and set aside.

  4. Remove the frying oil from the pan except for 60 ml (1/4 cup oil). Heat under medium to high heat. Add the finely chopped red chillies, ginger and garlic. Stir fry for 2 minutes or until you can smell the chillies. Add the finely crushed tomatoes, chilli paste, sugar, sesame oil and soy sauce. Simmer over low heat for 2-3 minutes or until the finely crushed tomatoes are cooked and the sauce is thoroughly blended. Add salt and pepper to taste. The sauce should still be semi liquid to coat the crab pieces. Add some hot water if necessary.

  5. Add crab pieces and stir into the sauce gently to uniformly coat the crab pieces. Pour in the chicken stock and cook over high heat for 3 minutes. Stir at intervals to ensure uniform cooking. Spoon stir the corn flour in 3 tablespoons of cold water and stir into the saucepan. Add the lightly beaten egg and stir in with the crab pieces and sauce. Check the sauce for taste and season with salt and pepper again if necessary. 

  6. Transfer to warmed serving dish.  Sprinkle with the chopped spring onions.

  7. Serve hot with bread or as an appetiser.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.