Free shipping on orders over $150

Chef's Recipes - The amazing Chilli Mud Crab!

Port Douglas Chilli Mud Crab Recipe

From time to time Chef Zonai will share with us some of the amazing recipes he cooks. This recipe is a favourite amongst the Port Douglas locals and always goes down a treat when it is on the specials at Salsa Bar & Grill.

CHILLI MUD CRAB      Serves 2-4 


Chilli Mud crab sauce

1l vegetable /chicken stock, 80g red long chillies, chopped, 400g crushed tomatoes, 200g Roma tomatoes - diced, 6 kaffir lime leaves, 1 garlic clove - crushed, 30g minced ginger, 30g dark palm sugar, 1 stalk lemongrass, 25 ml fish sauce

 Chilli Mud Crabs

1x 1.2-1.5 kg Mud Crab, 1 Peanut Oil, 40 ml ginger wine, 15 sprigs coriander

Coconut Rice

250g Jasmine Rice, 250ml Water, 100ml Coconut Milk, 1 Pandan Leaf


For The Sauce

Sautee Chilli, lemongrass, ginger and garlic in a heavy based pot, add all other ingredients and simmer for about 30 min.

For the Chilli Mud Crabs

Place the mud crab in the freezer for 1 hour until it falls asleep. Flip the top shell off the crab to expose its insides. Remove the feathery gills and stomach sac. Cut the crab into 4 pieces. Crack the large claws with a hammer or nutcracker.
Heat the wok and add peanut oil. Stir fry the crab pieces until they are red , flambé with the ginger wine.
Add the chilli tomato sauce and place a lid over the wok. Simmer for about 5 min.    Check the large claws, as they take the longest to cook. The flesh should be white to the cartilage and come away easily when pressed with a knife.

Coconut Rice

Wash rice thoroughly under running water, Combine all ingredients. Bring rice to the boil, boil for 2 minutes, in a well sealed pot. Allow rice to steam for a further 15 minutes. coconut rice.