Crab is one of the tastiest types of seafood there is - use the claws in this easy, spicy-sweet stir fry.
1 tbsp vegetable oil
5cm/2in piece ginger, finely shredded
3 cloves garlic, chopped
3 red bird’s-eye chillies, seeds removed finely chopped
125ml/4fl oz tomato sauce
75ml/3fl oz sweet chilli sauce
75ml/3fl oz hoisin sauce
3 tbsp fish sauce (nam pla)
1 tbsp caster sugar
500g/1lb king crab claws, cooked
For the chilli crab, heat a wok until hot and add the vegetable oil, ginger, garlic and chillies and stir fry for two minutes.
Whisk the tomato, sweet chilli, hoisin and fish sauces together then whisk in 75ml/3floz water and the sugar.
Add to the wok and bring to the boil.
Add the crab claws then reduce the heat and simmer for 3-4 minutes until the sauce has thickened slightly and the crab is hot through.
For the egg fried rice, heat a wok until hot, add the oil and cooked rice and stir fry for 2-3 minutes until hot through.
Place the eggs and sesame oil into a bowl and mix with a fork.
Add the eggs to the rice and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.
Season with salt and pepper and stir-fry for two minutes more then stir in the spring onions and coriander.
To serve, spoon the rice onto the plate and pile the crab claws alongside.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.