Longsands Fish Kitchen, Tynemouth is within walking distance of North Shields Fish Quay, where the team sources the best of the day’s catch.
Longsands, Front Street, Tynemouth, NE30 4DZ, tel 0191 272 855 www.longsandsfishkitchen.com
North Shields chilli crab
Author: Jack Catheral
Serves: 4
Ingredients
- 2kg cooked whole brown crab
- 4 tbsp groundnut oil
- 4 garlic cloves, finely chopped
- 2.5cm fresh root ginger, finely chopped
- 3 medium hot red chillies, finely chopped
- 4 tbsp tomato ketchup
- 2 tbsp dark soy sauce
- 1 tsp Marmite
- 150ml water
- 2 spring onions, finely shredded lengthways
- handful chopped fresh coriander
Method
- Put the crab on its back on the chopping board, so that the claws and softer body section face upwards, then simply twist off the main claws, leaving the legs attached to the body.
- Now put your thumbs against the hard shell close to the crab’s tail and push and prise the body section out and away from the shell, the legs should still be attached to the body.
- Remove the small stomach sac just behind the crab’s mouth and pull away the feather-like gills (dead man’s fingers) which are attached along the edges of the centre part and discard.
- Using a teaspoon, scoop out the brown meat from inside the shell and reserve.
- Chop the body into quarters and then cut the main claws in half at the joint.
- Crack the shells of each piece with the back of a large knife.
- Heat the oil, garlic, ginger and chilli in a wok for a minute or so to allow their aromas to release.
- Next, turn up the heat and fry off the brown crab meat, then add the ketchup, soy sauce, Marmite and water. These all add savoury and sweet notes to the finished dish.
- Now stir-fry the crab for 2 mins and finally finish with chopped fresh coriander and spring onions.
- Serve immediately with lots of finger bowls and napkins - this is a messy dish!
