Ingredients

• 1 tbsp vegetable oil
• 5cm/2in piece ginger
• finely shredded
• 3 cloves garlic
• chopped
• 3 red bird’s-eye chillies
• seeds removed finely chopped
• 125ml/4fl oz tomato sauce
• 75ml/3fl oz sweet chilli sauce
• 75ml/3fl oz hoisin sauce
• 3 tbsp fish sauce (nam pla)
• 1 tbsp caster sugar
• 500g/1lb king crab claws
• cooked
• 2 tbsp groundnut oil
• 200g/7oz basmati rice
• cooked and cooled
• 2 large eggs
• lightly beaten
• 2 tsp sesame oil
• 4 spring onions
• finely sliced
• 3 tbsp finely chopped coriander leaves

Directions

• For the chilli crab
• heat a wok until hot and add the vegetable oil
• ginger
• garlic and chillies and stir fry for two minutes.
• Whisk the tomato
• sweet chilli
• hoisin and fish sauces together then whisk in 75ml/3floz water and the sugar.
• Add to the wok and bring to the boil.
• Add the crab claws then reduce the heat and simmer for 3-4 minutes until the sauce has thickened slightly and the crab is hot through.
• For the egg fried rice
• heat a wok until hot
• add the oil and cooked rice and stir fry for 2-3 minutes until hot through.
• Place the eggs and sesame oil into a bowl and mix with a fork.
• Add the eggs to the rice and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.
• Season with salt and pepper and stir-fry for two minutes more then stir in the spring onions and coriander.
• To serve
• spoon the rice onto the plate and pile the crab claws alongside.