Chilli Mud Crab with Tamarind and Finger Lime

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh Australian mud crab cooked in a spicy tamarind sauce enhanced with zesty finger lime pearls for a tangy finish. This Australian-inspired seafood recipe, ready in about 30 minutes, pairs live mud crab, vegetable oil, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 350 cal/serving

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Ingredients

2 lbs, cleaned and cut into pieces live mud crab
3 tbsp vegetable oil
1 tsp red chili flakes
4, minced garlic cloves
2, thinly sliced shallots
2 tbsp tamarind paste
1 tbsp brown sugar
2 tbsp fish sauce
1/2 cup water
2 tbsp finger lime pearls
1/4 cup for garnish fresh coriander leaves

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 2 sliced shallots, stir-frying for 1-2 minutes until fragrant and golden.
Step 2: Add 1 tsp red chili flakes and stir for 30 seconds to release heat, then add 2 lbs cleaned mud crab pieces, tossing to coat in the aromatic mixture.
Step 3: Stir in 2 tbsp tamarind paste, 1 tbsp brown sugar, 2 tbsp fish sauce, and 1/2 cup water. Cover and simmer for 8-10 minutes until the crab shells turn bright red and the sauce thickens and coats the crab.
Step 4: Remove from heat and gently fold in 2 tbsp finger lime pearls, their citrus burst adding fresh tang.
Step 5: Transfer to a serving dish and garnish with 1/4 cup fresh coriander leaves. Serve immediately with steamed jasmine rice.