Low-FODMAP Chilli Crab

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Low-FODMAP Chilli Crab

Pesco-Vegan | Low-FODMAP | Gluten-Free 

Ingredients

  • 2 Tbsp garlic-infused olive oil
  • Large knob of ginger, peeled and finely shredded
  • 3 small red chillies, deseeded, finely chopped
  • 125ml/4fl oz low-FODMAP tomato sauce
  • 75ml/3fl oz low-FODMAP sweet chilli sauce 
  • 75ml/3fl oz hoisin sauce
  • 3 Tbsp fish sauce (nam pla)
  • 1 tbsp caster sugar
  • 4 large crabs

Method

  1. In a hot wok, add 1 Tbsp garlic-infused olive oil, ginger and chillies, stir-frying for 2 minutes.
  2. Whisk the tomato, sweet chilli, hoisin and fish sauces together, then add in 75ml/3floz water and the caster sugar.
  3. Add to the wok and bring to the boil.
  4. Add the crab claws then reduce the heat and simmer covered for 3-4 minutes until the sauce has thickened slightly and the crab is hot through. The crab needs to be stirred regularly so the temperature is even throughout the crab’s body. 

Serves 2 or 4 (1-2 crabs each)

To make eating crab easier, get a seafood-eating kit that has the long pronged forks to get inside the crab claws and legs, and the shell-crackers (or a nut cracker works the same).