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Stir-fried blue swimmer crab with garlic & chilli


  • To make the chilli paste, blend 1 heaped tspn grated ginger with the chilli and garlic to form a rough paste. Then add the fish sauce and rice vinegar, and mix well.
  • Remove shells from the crabs and place in a bowl of water.
  • Cut the crabs crossways through the middle and clean well. Then lightly crack the arms with a knife.
  • Place 2 tbsp peanut oil in a large heavy-bottomed pot, cover and heat until smoking. Then quickly add the remaining oil, the crabs (not shells), chilli paste, spring onion and stock. Toss well, cover and cook for 4 mins.
  • When the crabs are almost ready, add the crab shells, sugar, chives, 1 heaped tspn julienned ginger, the carrots and kaffir lime leaves. Stir well and cook, covered, for the remaining minute.
  • Place the crabs on individual plates (or a large one), pour the broth over, top with the shells and garnish with chilli mint leaves. Serve with your favourite Asian greens and steamed rice.


  • fresh ginger
  • 1 small red chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp Asian fish sauce
  • 1½ tbsp rice wine vinegar
  • 2 blue swimmer crabs
  • 3 tbsp peanut oil
  • 1 spring (green) onion, sliced on diagonal
  • ¼ cup fish stock
  • a pinch of sugar
  • 2 chives, julienned
  • ½ medium carrot, julienned
  • 4 kaffir lime leaves
  • chilli mint leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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