We won Bronze in Blas na hÉireann Irish Food awards in 2013 with this product.

It is ideal for use in a Starter or a Main Course.

Crab Claws with Spring Onion and Chilli Stir Fry

Ingredients

• 250gr Window to the Sea Crab Claws
• 1 Red Chilli, finely chopped
• 4 cloves of garlic finely chopped
• Salt & Pepper
• 1 teaspoon of Ginger, peeled & grated
• 75gr sliced peeled ginger
• 2 teaspoons of Caster sugar
• 3 teaspoons Rice Wine Vinegar
• 1 teaspoon Sea Salt
• 250ml of Vegetable Oil
• 1 teaspoon of Chilli Paste
• 8 Finely chopped spring onions
• 4 tbsp Fish Sauce
• 1 handful Coriander Leaves

Steps

1. Place the Crab Claws onto a chopping board.
2. Season with salt & pepper to taste and top with a garnish of sliced spring onions and coriander leaves.
3. For the stir-fry sauce, blend the chilli, garlic and 75g of sliced ginger in a food processor until a rough paste is formed.
4. Add the rice wine vinegar, sugar and salt and blend until combined.
5. In a large wok, heat the vegetable oil over a medium heat.
6. Add the chilli paste and stir for 1-2 minutes.
7. Add the grated ginger and crab claws, fish sauce and spring onions.
8. Toss all the ingredients thoroughly, reduce the heat and place a lid on top.
9. Cook for 2-3 minutes making sure to shake the wok after each minute.