How To Make Chilli Crab with Shaved Fennel & Parsley Salad
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Serves:
Ingredients
- 1 kg fresh crab
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 red chillies, sliced
- 1 teaspoon ginger, grated
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 cup chicken broth
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- Salt, to taste
- 1 fennel bulb, thinly shaved
- 1 cup fresh parsley leaves
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
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Clean and prepare the crabs by removing the shells and claws. Set aside.
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Heat vegetable oil in a large pan over medium heat. Add onions, garlic, red chillies, and ginger. Cook until onions are translucent.
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Add tomato paste, sugar, soy sauce, and chicken broth to the pan. Stir well to combine.
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Add the crabs to the pan and cover. Cook for about 20 minutes, or until the crabs are cooked through.
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In a separate bowl, combine the cornstarch with water to form a slurry. Add the slurry to the pan and stir well to thicken the sauce.
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Season with salt to taste.
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In another bowl, combine shaved fennel, parsley leaves, lemon juice, salt, and pepper. Toss well to combine.
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Serve the chilli crab with the shaved fennel and parsley salad on the side.
Nutrition
- Calories : 320kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 150mg
Sodium - Total Carbohydrates : 20g
- Dietary Fiber : 5g
- Sugar : 8g
- Protein : 35g
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