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Blue Swimmer Crab with Chilli XO Sauce and Glass Noodles

Serves 4
  • Steps
  • Ingredients


  • Fill deep fryer with vegetable oil and heat to 180C.
  • For the Chilli XO Sauce, heat a small saucepan over medium heat. Add 1 tablespoon of the oil. Add spring onions, garlic, shallots and sauté until softened, but not browned.
  • Place the softened shrimp, dried and fresh chillies into a food processor and blend to a coarse crumb. Add to the saucepan of the softened spring onion mixture and continue to fry until fragrant, about 5 minutes.
  • Add the remaining oil and continue to cook until foamy, about 2 minutes. Add the oyster sauce, fish sauce, soy sauce and sugar. Reduce heat to low, and continue to cook for a further 20 minutes.
  • Remove from the heat. Reserve 1 tablespoon of the XO Sauce in a small bowl for the Glass Noodles and the remaining sauce in a separate bowl for the Blue Swimmer Crab.
  • For the Blue Swimmer Crab, place the crabs, fish sauce and pepper into a bowl and toss to coat. Set aside to marinate for 5 minutes, then drain to remove excess liquid.
  • Sprinkle a little potato flour over the crab and toss until evenly coated.
  • Add 2 of the crabs to the preheated deep fryer and cook until golden and just cooked through, about 3 minutes. Remove from the fryer and drain on paper towel. Repeat this process with the remaining crabs.
  • Heat a wok over high heat. Add half of the reserved Chilli XO Sauce, 2 of the crabs and fry for 2 minutes, stirring so that the crabs are well coated in the sauce. Remove from the wok and set aside, keeping warm. Repeat this process with the remaining sauce and crabs.
  • For the Glass Noodles, bring a small saucepan of water to boil over high heat.
  • Add the glass noodles and cook until just cooked through, about 2 ½ - 3 minutes. Drain noodles, then rinse under cold water to remove excess starch.
  • Heat a wok over high heat. Add the oil, chilli and spring onions to the wok and stir-fry for 30 seconds.
  • Add the drained noodles, reserved Chilli XO Sauce, soy and fish sauce to the wok and stir fry for a further 2 minutes, ensuring the noodles are evenly coated. Remove from the heat and adjust seasoning with additional soy if desired.
  • To serve, arrange the Glass Noodles on the base of large serving platter, then layer the Blue Swimmer Crab on top.
  • Garnish the platter with spring onions, chillies, coriander leaves and lime cheeks.

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