- 1 tbsp vegetable oil
- 5cm/2in piece ginger, finely shredded
- 3 cloves garlic, chopped
- 3 red birdâs-eye chillies, seeds removed finely chopped
- 125ml/4fl oz tomato sauce
- 75ml/3fl oz sweet chilli sauce
- 75ml/3fl oz hoisin sauce
- 3 tbsp fish sauce (nam pla)
- 1 tbsp caster sugar
- 500g/1lb king crab claws, cooked
- 2 tbsp groundnut oil
- 200g/7oz basmati rice, cooked and cooled
- 2 large eggs, lightly beaten
- 2 tsp sesame oil
- 4 spring onions, finely sliced
- 3 tbsp finely chopped coriander leaves
- For the chilli crab, heat a wok until hot and add the vegetable oil, ginger, garlic and chillies and stir fry for two minutes.
- Whisk the tomato, sweet chilli, hoisin and fish sauces together then whisk in 75ml/3floz water and the sugar.
- Add to the wok and bring to the boil.
- Add the crab claws then reduce the heat and simmer for 3-4 minutes until the sauce has thickened slightly and the crab is hot through.
- For the egg fried rice, heat a wok until hot, add the oil and cooked rice and stir fry for 2-3 minutes until hot through.
- Place the eggs and sesame oil into a bowl and mix with a fork.
- Add the eggs to the rice and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.
- Season with salt and pepper and stir-fry for two minutes more then stir in the spring onions and coriander.
- To serve, spoon the rice onto the plate and pile the crab claws alongside.