METHOD
Prepare the Crab
- Remove the cooked Irish Brown Crab from the shell (optional: keep the shell for presentation).
- Ensure the crab is fully thawed and pat dry.
- Crack the claws and cut into large pieces if needed.
- Reserve any crab “mustard” (tomalley) for extra flavour.
Prepare the Sauce
- In a wok or large pan, heat oil over medium heat.
- Sauté garlic and ginger for 1–2 minutes until fragrant.
- Stir in Chillz Seafood Curry Paste to release aroma.
- Add ketchup, sugar, soy sauce, and optional vinegar.
- Pour in water or seafood stock and bring to a simmer.
Cooking
- Toss in the crab pieces.
- Simmer for 5–7 minutes, just enough to warm through and absorb flavour. (Avoid overcooking—pre-cooked crab turns rubbery if overheated.)
- Stir in the cornstarch slurry to thicken, if desired.
- Slowly drizzle in the beaten egg while stirring to create silky egg ribbons.
Garnish & Serve
- Top with chopped spring onions or fresh coriander.
- Serve hot with crispy mantou buns or steamed jasmine rice.
Add a splash of fish sauce or squeeze of lime juice for extra depth.
No need to steam or boil crab separately—this is a one-wok recipe!
