- 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
- 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.