Coles of Kings Lynn is not the easiest place to find mainly because although they have a retail shop (I use this term lightly) they mainly supply to trade customers. Hidden away in a small business park, their selection is always varied and includes fresh fish, smoked fish and plenty of seafood. And if there's something you need for a particular recipe a call to them a few days before and they can usually help you out.
Today I picked up a bag of crab claws and 500g clams and it was happy days at home with Singapore Chili Crab to start, followed by Spaghetti Vongole; the perfect kick start to the weekend.
Here's the recipe for the crab courtesy of Rick Stein:
Singapore Chili Crab
- 2 x 900g crabs (I buy pre-cooked crab claws but you can use fresh crab)
- 4 tbsp groundnut or sunflower oil
- 4 fat garlic cloves
- 2.5cm piece of fresh ginger
- 4 tbsp tomato ketchup
- 3 red chilies
- 2 tbsp dark soy sauce
- 150ml water
- black pepper
- 2 spring onions finely shredded lengthways
1. Heat the oil in a large wok. Add the crab and stir-fry for 3 minutes, adding the garlic and ginger after 1 minute.
2. Add the ketchup, chilies, soy sauce, water, pepper and juices from the back shell (if the crab was cooked fresh). Cover and simmer over medium heat for 2-3 minutes.
3. Spoon the crab into a large serving plate and sprinkle with the spring onions.
Serves 4.
