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Chilli Crab Jam

Preparations

  1. Step 1

    First we'll prepare the paste.  You'll need the chillies (both types), the garlic and the ginger.  Chop them roughly and put them in a blender with a little dash of peanut oil to help it come together.

    First we'll prepare the paste. You'll need the chillies (both types), the garlic and the ginger. Chop them roughly and put them in a blender with a little dash of peanut oil to help it come together.

  2. Step 2

    You should end up with a smooth, fiery paste.  Don't taste this - it will probably blow your head off.

    You should end up with a smooth, fiery paste. Don't taste this - it will probably blow your head off.

  3. Step 3

    Heat half a cup of peanut oil in a heavy pan. On a very low heat cover and sweat the onions for about 20 mins - we want to bring out some of the onion's natural sweetness.

    Heat half a cup of peanut oil in a heavy pan. On a very low heat cover and sweat the onions for about 20 mins - we want to bring out some of the onion's natural sweetness.

  4. Step 4

    Add the paste, stir and let cook over a low heat for about 5 mins.

    Add the paste, stir and let cook over a low heat for about 5 mins.

  5. Step 5

    Add the Passata, bean paste, soy sauce, sugar and sherry vinegar.

    Add the Passata, bean paste, soy sauce, sugar and sherry vinegar.

  6. Step 6

    Give it a good stir and let it bubble together for about 5 mins.

    Give it a good stir and let it bubble together for about 5 mins.

  7. Step 7

    Add the peanuts - this will help to thicken the sauce. If you're allergic though it's fine to omit them. Mix well and leave to simmer on a low heat.

    Add the peanuts - this will help to thicken the sauce. If you're allergic though it's fine to omit them. Mix well and leave to simmer on a low heat.

  8. Step 8

    Prepare your crab meat.  Ideally you should use fresh crab meat but I found a good quality frozen type (as you can see it's all claw meat - yum) and let it thaw overnight.  If it comes as claw meat you'll need to attack it with forks to separate it a bit.

    Prepare your crab meat. Ideally you should use fresh crab meat but I found a good quality frozen type (as you can see it's all claw meat - yum) and let it thaw overnight. If it comes as claw meat you'll need to attack it with forks to separate it a bit.

  9. Step 9

    Like this - much easier to eat!

    Like this - much easier to eat!

  10. Step 10

    Crack an egg into the simmering sauce.

    Crack an egg into the simmering sauce.

  11. Step 11

    Whisk and raise the heat a little - just as the egg starts to turn opaque, stir it into the whole mixture.  Allow the egg to cook through - this again helps to thicken the sauce.

    Whisk and raise the heat a little - just as the egg starts to turn opaque, stir it into the whole mixture. Allow the egg to cook through - this again helps to thicken the sauce.

  12. Step 12

    Add your crab meat and mix well.

    Add your crab meat and mix well.

  13. Step 13

    Finally, turn off the heat and add the coriander (not too much!). Give it a final stir and serve to hungry guests over toasted bread.

    Finally, turn off the heat and add the coriander (not too much!). Give it a final stir and serve to hungry guests over toasted bread.

  14. Step 14

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

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