Ingredients

• 2 red chillies
• finely sliced
• 4 garlic cloves
• finely sliced
• 75g/2½oz caster sugar
• 75ml/2½fl oz rice wine vinegar
• 350g/12oz basmati rice
• 2 tsp sea salt
• 1 tbsp vegetable oil
• 5cm/2in piece fresh ginger
• finely shredded
• 3 garlic cloves
• chopped
• 2 red bird’s-eye chillies
• finely chopped
• 125ml/4½fl oz tomato sauce
• 75ml/2½fl oz garlic and chilli sauce (from above)
• 75ml/2½fl oz hoisin sauce
• 3 tbsp fish sauce
• 1 tbsp caster sugar
• 500g/1lb 2oz cooked crab claws
• lightly crushed
• 2 banana leaves
• each cut in half and softened over a naked flame
• 2 tbsp fresh coriander

Directions

• For the garlic and chilli sauce
• place all the ingredients in a small saucepan with two tablespoons water. Bring to the boil
• then reduce the heat and simmer for a few minutes until the sugar is dissolved. Set aside to cool.
• For the steamed rice
• add 500ml/18fl oz water to a pan then add the rice and salt. Cook on a low heat until all the water has disappeared. Place a lid on top and set aside for 20 minutes.
• For the chilli crab
• heat a wok until hot and add the vegetable oil
• ginger
• garlic and chillies and stir fry for two minutes.
• Meanwhile
• whisk the tomato sauce
• garlic and chilli sauce
• hoisin sauce and fish sauce together in a bowl. Add the sugar and 75ml/2½fl oz water and mix to combine. Add to the wok and bring to the boil.
• Add the crab then reduce the heat and simmer for 3-4 minutes until the sauce has thickened slightly and the crab is heated through.
• To serve
• place a softened banana leaf on each serving plate and spoon on the crab and the rice next to it. Garnish with chopped coriander.