Chilli Mud Crab with XO Sauce

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Put on a bib and get ready for some serious crab feasting! Outback Jack and I woke up at 6:30am on Easter Saturday and went down to the Sydney Fish markets where mud crabs were being sold for $34.99 / kilo at Claudio’s. We picked out a 1.6kg beauty with claws so big this crab would have to walk sideways to get through a door.

We got Claudio’s to kill it for us, and we took it home and cooked it in a chilli XO sauce and served it with egg noodles. We really spoilt ourselves tonight!

Serves 2

What you need

Chilli XO sauce
1 tablespoon olive oil
3 cloves garlic, minced
1 large red chilli
½ red onion, diced
2 tablespoons XO sauce
2 cups chicken stock
2 tablespoons oyster sauce
1 tablespoon soy sauce
½ teaspoon sesame oil
1 spring onion, chopped
2 tablespoons cornflour + some water

Mud crab
1.6kg mud crab
4 tablespoons cornflour
1 tablespoon salt
1 tablespoon pepper
2 cups vegetable oil

Coriander and fried onion to garnish

What to do

For the crab, remove the top shell from the crabs and remove the dead man’s fingers and intestines. Cut the crab into 8 pieces and crack the claws with a large mallet. Handy tip: put the crab claws inside a zip lock bag before cracking with a mallet as it prevents the pieces from spraying everywhere.

In a bowl, sprinkle cornflour, salt and pepper and roll the cut crab pieces in the seasoned flour.

Fill a large saucepan with vegetable oil and heat until very hot. In batches, deep-fry the crab pieces for 2 minutes on each side until the outside is crispy. Once all the crab has been flash-fried, drain on a paper towel.

For the chilli XO sauce, heat the oil in a large saucepan over medium heat and add garlic, chilli and onion. Cook for 5 minutes, then add the XO sauce and cook for a further 3 minutes. Add the chicken stock, oyster sauce, soy sauce and sesame oil and bring to the boil. Mix cornflour with a little water and add to the sauce, boil for a minute until the sauce thickens. Toss the cooked crab pieces through the chilli sauce, add the spring onions, clamp on a lid and simmer for 5 minutes.

Serve with egg noodles and garnish with coriander and fried onions.

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4 Comments

  1. Rachael says:

    This is a great one Thao!! Yummie!! I want to make it now xx

  2. Andy says:

    Hi Thao, is this the one we would be served at typical retaurants/vietnamese weddings?

    • Thao says:

      Hi Andy, thanks for your question, yep it would be common to serve crab with XO sauce at vietnamese/chinese restaurants :)

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