Amanda and Blake from Season 10 of MKR dropped into the Forum!

14 Mar 2019

Who's hungry! Amanda and Blake from Season 10 of My Kitchen Rules dropped into the Forum this week to pick up some fresh and tasty ingredients for their signature crab dish!

Inspired by this weekend's 7 Perth Crab Fest, check out the recipe below or head over to our Facebook page to see what they cooked up in the kitchen! 

Recipe Name: Thai Chilli Blue Swimmer Crab

Prep time: 15 mins Cook time: 30mins Serves: 4

Ingredients

  • Thai Chilli Jam
  • 4-5 Hot Red Chillis Chopped
  • Shallot Choped
  • Lemon grass Chopped
  • 4 Garlic Cloves
  • 1 TBL Chopped Fresh Ginger
  • 2 TBL Peanut Oil
  • 2 TSP Sesame Oil
  • 1/4 Rice Wine Vinegar
  • 2 TBL Fish Sauce
  • 2/3 Cup Brown Sugar Crabs
  • 2-3 Mandurah Blue Swimmer Crabs (uncooked)
  • 2 Keffir Lime leaves
  • 2 Garlic Cloves crushed
  • Micro herbs for garnish
  • Fresh Corriander for garnish
  • Fresh Chilli for garnish
  • Lime Wedges for garnish

Method

  1. Make the Chilli Jam by chopping up Chillis, Shallot, Lemon Grass, Garlic & Ginger. Combine ingredients in a small food processors and blitz.

  2. In a pan heat the peanut oil an sesame oil then add the chilli mix and sauté until just starting to caramalise.

  3. Add in the Rice Wine, Fish Sauce & Brown Sugar and cook until combined. Start the crab by removing the shell (Flip over peel back the flap underneath and lift up to separate). Clean thoroughly and cut in to quarters.

  4. Crack the nippers so that some of the sauce can get in and its easy to open for the diner. Add peanut oil, kefir lime leaves and extra garlic to the pan and saute until fragrant (not browned or burnt)

  5. Throw the crab in to a wok with an extra table spoon of peanut oil and saute until crab starts to cook.

  6. Toss in the chilli jam and continue to saute the crabs until cooked through.

  7. Set aside to cool slightly and garnish with fresh herbs, greens, lime and chilli.

Serve with a side of coconut rice.

*All ingredients purchased from Coles.