Chilli Mud Crab with Tamarind and Finger Lime
Fresh Australian mud crab cooked in a spicy tamarind sauce enhanced with zesty finger lime pearls for a tangy finish. This australian-inspired seafood ready in about 30 minutes pairs vegetable oil, red chili flakes, minced garlic cloves 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilli Mud Crab with Tamarind and Finger Lime take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilli Mud Crab with Tamarind and Finger Lime?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Chilli Mud Crab with Tamarind and Finger Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilli Mud Crab with Tamarind and Finger Lime for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chilli Mud Crab with Tamarind and Finger Lime?
Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
