For the chilli crab
1 tbsp vegetable oil
5cm/2in piece ginger, finely shredded
1 tbsp garlic infused oil
3 red bird’s-eye chillies, seeds removed finely chopped
125ml/4fl oz tomato sauce
75ml/3fl oz sweet chili sauce - click here for recipe
75ml/3fl oz hoisin sauce
3 tbsp fish sauce (nam pla)
1 tbsp caster sugar
500g/1lb king crab claws, cooked
For the egg fried rice
2 tbsp groundnut oil
200g/7oz basmati rice, cooked and cooled
2 large eggs, lightly beaten
2 tsp sesame oil
2 scallions, finely sliced green ends only
3 tbsp finely chopped coriander leaves
For the chilli crab, heat a wok until hot and add the vegetable oil, ginger 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 scallions and coriander.
To serve, spoon the rice onto the plate and pile the crab claws alongside.
Recipe adapted from: Good Food