• 2 whole live mud crabs
  • 1 young coconut
  • Drizzle of vegetable oil
  • 1 long red red chili, thinly sliced
  • ½  red onion, thinly sliced
  • 3 cm piece of ginger, peeled and cut into julienne
  • ½  bunch coriander roots
  • 30 g palm sugar, shaved
  • 4 roma tomatoes, chopped
  • 10 kaffir lime leaves
  • 1 tbsp tamarind paste
  • 60 ml (¼ cup) sweet soy sauce
  • 1 tbsp fish sauce
  • 1 lime, juiced
  • 1 tbsp chopped garlic shoots


  • 1 green mango, peeled and cut into julienne
  • ½ red onion, thinly sliced
  • 1 Lebanese cucumber, sliced
  • 6 sugar snap peas
  • 1 Nashi pear, thinly sliced
  • 6 lychees, peeled, seeded and halved
  • ½ bunch Thai basil, leaves picked
  • ½  bunch Vietnamese mint, leaves picked
  • ½ bunch coriander, sprigs picked


  • 1 tbsp fish sauce
  • 1 lime, juice
  • 5 g palm sugar

Skill Level



Pull the top shells off the crabs, then remove and discard the gills. Using a cleaver or large sharp knife, cut the crab into large pieces. 

Using a cleaver, hold the coconut over a bowl, then crack open and reserve the coconut water. Run a metal spoon between the shell and the flesh of half the coconut. Reserve the remaining coconut half for another use.

Heat a drizzle of oil in a wok over high heat. Add the chilli, onion, ginger, coriander root, tomatoes, palm sugar lime leaves, tamarind and sweet soy sauce. Stir to combine well, then simmer for 5 minutes. Stir in the fish sauce and lime juice. Add the crab, toss to coat well, then simmer for another 7 minutes or until just cooked through. Lastly, stir through 60 ml (¼ cup) reserved coconut water and the garlic shoots, then remove from the heat.

Place all the salad ingredients in a large bowl. Coarsely chop the reserved coconut flesh and add to the bowl. Whisk the salad dressing ingredients in a bowl, pour over the salad and gently toss through. Serve with the chilli mud crab.

Watch The Recipe


Author eatseries

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