• 2KG Mud Crab or Blue Swimmer Crab, cleaned. 

  • Coriander and shallots to serve 

Ginger, chilli and shallot sauce

  • 3 medium red chillies, chopped into small pieces

  • 1/2 small ginger knob, peeled and grated

  • ½ bunch coriander, washed and coarsely chopped

  • 1 cup soy sauce or tamari sauce

  • 1/2 cup rice wine vinegar

  • 3 tbsp sesame oil

  • 1/2 cup sweet chilli sauce

  • 3 garlic cloves, crushed

  • 6 shallots, finely chopped 


  1. Place all the sauce ingredients into a small bowl and mix thoroughly.  

  2. Place the crab for 5 minutes into a large, deep saucepan filled with cold water, belly up. 

  3. Remove the crab and chop into pieces. 

  4. In another large, deep pan on medium heat, add the crab and the sauce until the sauces comes to a boil.  Cook for 5 to 10 minutes. Once it comes to a boil cover and cook on low heat for another 5 minutes or until cooked. The crab will be ready if the crab begins to ooze out of the crab claw shell.  

  5. Once cooked, remove from the pan and serve with scattered shallots, coriander and fresh chilli. 

Scatter immediately scattered with coriander, with crab crackers, pickers and finger bowls of warm water with lemon.

Serve with some boiled rice and steamed greens.

Christiana Argyrou