Chilli Mud Crab with Green Mango, Coconut and Herb Salad

Food Picture: 

Preperation time 25 minutes

Cooking time 15 minutes

Ingredients (Serves 2)

  • 2 Whole live mud crabs
  • 1 Coconut
  • Olive oil
  • 1 Long red chilli, thinly sliced
  • 1/2 Red onion, thinly sliced
  • 1 Ginger, peeled and cut into julenne
  • 1/2 Bunch corriander roots
  • 30g Palm sugar, shaved
  • 4 Roma tomatoes, chopped
  • 10 Kaffir lime leaves
  • 1 tbsp Tamarind paste
  • 1/4 Cup sweet soy sauce
  • 1 tbsp Fish sauce
  • 1 Lime, juiced
  • 1 tbsp Chopped garlic
  • 1 Green mango, peeled and cut into julienne
  • 1/2 Red onion, thinly sliced
  • 1 Lebanese cucumber, sliced
  • 6 Sugar snap peas
  • 1 Nahi pear, thinly sliced
  • 1 tbsp Fish sauce
  • 1 Lime, juiced
  • 5g Palm sugar


  1. To remove the crab meat, pull the tops of he shells offand discard the gills. Using a cleaver or large sharp knife, cut the crab into large pieces. 
  2. Using a cleaver, hold the coconut over a bowl, then crack open and reserve the water. Run a metal spoon between the shell and the flesh of half the coconut. Reserve the remaing half for another use.
  3. Heat oil in a wok over high heat. Add the chilli, onion, ginger, corriander root, tomatoes, palm sugar, lime, leaves, tamarind and sweet soy sauce. Stir to combine well, then simmer for 5 minutes.
  4. Stir the fish sauce and lime juice. Add the crab and toss to coat well, then simmer for another 7 minutes or until just cooked through. Lastly, stir through 1/4 cup reserved coconut water and the garlic shoots, then remove from the heat.
  5. Place all the salad ingredients in a large bowl. coarsely cop the resereved coconut flesh and add o the bowl. Whisk the salad dressing ingredients in a bowl, pour over the salad and gently toss through. Serve with the chilli mud crab.