Crab Claws with Shallots, Chillies and Coriander

Quick to cook and delicious to eat, Paul Hollywood?s stir-fried crab claws make a dramatic starter.
By Paul Hollywood
Crab Claws with Shallots, Chillies and Coriander
  • Rating:
  • Serves: 2-4 as a starter or light meal
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 4 shallots, chopped
  • 3 red chillies, deseeded and finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tsp grated ginger
  • 1/2 tsp freshly ground coriander
  • 3 tbsp groundnut oil
  • 12 fresh crab claws, cracked
  • 4 tbsp water
  • 2 tsp ketjap manis, (sweet soy sauce)
  • 1 tbsp fresh lime juice
  • salt
  • fresh coriander leaves, to garnish


1. Using a pestle and mortar, pound the shallots until pulpy.

2. Add the chillies, garlic, ginger and ground coriander, and grind to a paste.

3. Heat a wok over medium-high heat. Add the oil, stir in the paste and sizzle for 30 seconds.

4. Raise the heat and add the cracked crab claws. Stir-fry for 3 minutes.

5. Stir in the water, soy sauce and lime juice. Season with a little salt. Stir-fry for another 1-2 minutes.

6. Transfer to a heated serving plate and garnish with fresh coriander leaves. Serve at once.

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