My Kitchen Rules: The recipe for Danny and Sonia’s Townsville mud crab with mango chilli dip

The Nightly
Danny and Sonia's Townsville mud crab with mango chilli dip
Danny and Sonia's Townsville mud crab with mango chilli dip Credit: supplied

Townsville mud crab with mango chilli dip

Prep time: 30 mins

Cook time: 20 mins

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Serves: 4

Ingredients

  • 2 live mud crabs
  • Lemon and lime wedges, to serve
  • Sliced red chilli, to garnish

Mango chilli dip

  • 2 tsp coconut oil
  • 2 small red chillies, chopped
  • 2cm piece fresh ginger, finely grated
  • 2 large mango, coarsely chopped
  • 2 tsp caster sugar
  • 2 tsp apple cider vinegar
  • 2 tsp lime juice
Queensland team and siblings Danny and Sonia
Queensland team and siblings Danny and Sonia Credit: Supplied

Method

1 Place the crabs in the freezer or an ice slurry for 20 minutes.

2 Bring a large stock pot or saucepan of boiling salted water (preferably from the ocean) to a rapid boil. Add crabs and return water to a boil. Cook for 20 minutes per kg. Drain. Cut in half.

3 To make mango chilli dip, heat oil in a medium saucepan over medium heat. Add chillies and ginger and cook for 1 minute or until soft. Add mango and cook, stirring, for 5 minutes, lightly mashing with a fork or potato masher. Stir in sugar, vinegar and lime juice. Blend to form a coarse puree.

4 Serve mud crabs with mango chilli dip and lemon and lime wedges. Garnish with sliced red chilli.

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