Chinese Chilli Crabs

Chinese Chilli Crabs


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After a good crabbing trip we loved to make this fast, easy and spicy crab dish that is flavoured with ginger, garlic, fresh chillies and Sichuan peppercorns.


Serves: 2 

  • 2 live crabs
  • 2 tablespoons vegetable oil
  • 30g green chillies, julienned
  • 30g red chillies, julienned
  • 1 1/2 cm piece ginger, sliced
  • 2 cloves garlic, crushed
  • 1 spring onion, cut into 2.5cm pieces
  • 1 teaspoon Sichuan peppercorns
  • 2 teaspoons shaoxing wine
  • 1/2 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon black vinegar
  • 1 teaspoon salt

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Rinse the crabs. Twist off and discard the aprons. Remove the upper shells of the crabs and reserve. Remove and discard the spongy gill tissue. Rinse the crab bodies and drain well. Cut each crab into half.
  2. Heat the oil in a wok over high heat. Add the chillies and stir fry until they start to soften. Add the ginger, garlic, spring onion and peppercorns and stir fry until fragrant.
  3. Add the crab and stir-fry for a minute. Add the shaoxing wine, soy sauce, sugar, vinegar and salt and stir-fry for a few minutes.
  4. Add a little bit of water and cook until the wok is almost dry. Transfer to a plate and serve.


Shaoxing wine, sichuan peppercorns and black vinegar can be purchased in Chinese/Oriental speciality shops.

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