Namibian Crab

chilli crab chilli crab chilli crab

  • 2 teaspoons peanut oil
  • 1 Namibian Crab (size 500 – 800 g)
  • 2 garlic cloves, crushed
  • 2 fresh long red chillies (finely chopped)
  • 60ml tomato sauce 
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon brown sugar
  • 6 green shallots, ends trimmed, thinly sliced diagonally
  • 1/2 cup firmly packed coarsely chopped fresh coriander
  • Steamed jasmine rice, to serve
  1. Heat the oil in a large wok over high heat until just smoking. Add the crab and stir-fry for 5-7 minutes or until just cooked (the crabmeat will turn white when cooked).

  2. Add the garlic and chilli, and stir-fry for 1 minute or until fragrant. Add the tomato and sweet chilli sauces and sugar, and stir-fry for 2-3 minutes or until sauce boils and thickens slightly. Remove from heat. Add the coriander and toss until just combined.

  3. Serve with steamed rice


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  1. Pingback: #48: Namibia | Around the World in 195 Sundays

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