5 X Medium Blue Swimmer Crabs Cleaned
1 X Birds Eye Chilli
Spring Onions (To Garnish)
4 X Kaffir Lime Leaves
1 X Lime
2 X Garlic Cloves
2 X Tblsp Sesame Oil
Red Kelly’s Sweet Chilli & Lime Dressing
Red Kelly’s Thai Seasoning (Optional)
In a hot wok, add oil, whole kaffir lime leaves, chopped chillis and garlic.
Toss in crabs either whole or halved and cook until orange/red in colour, be careful not to overcook. Add 3/4 the bottle of Red Kelly’s Sweet Chilli & Lime Dressing once crabs are cooked and toss through in wok for another minute. Sprinkle with Red Kelly’s Thai Spice Seasoning (optional) and squeeze in the juice of half a lime. Arrange on a serving dish and garnish with thinly sliced spring onions.
Tip: Place thinly sliced spring onions into icy water to curl for garnish.
If cooking more than four crabs, do it in batches so they cook evenly.