1 large cooked mud crab (about 1.2kg)
1 bunch coriander, leaves picked, stalks reserved
4 spring onions, white parts finely chopped, green parts sliced into thin matchsticks
2 tablespoons peanut oil
1 garlic clove, finely chopped
3cm piece ginger, finely grated
1 long red chilli, seeds removed, finely chopped, plus extra sliced to serve
1/2 teaspoon cornflour, combined with 100ml warm water
Roti Canai (optional – Indian flatbread), to serve
Chilli sauce
1 white onion, chopped
2 garlic cloves, chopped
3 small red chillies, chopped
2 lemongrass stalks (inner core only), bruised, chopped
1 tablespoon white wine vinegar
1 teaspoon brown sugar
11/2 tablespoons tomato paste
1 tablespoon sweet chilli sauce
1 teaspoon shrimp paste


1. To prepare the crab, twist off the legs and claws. Turn the crab upside-down, hold both sides and use your thumbs to push under the central body until it breaks away
2. Remove and discard the spongy gills and pick out any white meat
3. Scoop out the brown meat from the main shell and place in a bowl
4. Crack the large claws in half and pick out the meat
5. Reserve the legs, claws and meat and discard the other parts of the crab
6. Fill a bowl with iced water and add the coriander leaves and sliced green spring onion – this will make the onion curl up.
7. For the chilli sauce, whiz all ingredients in a food processor, along with reserved coriander stalks, until a rough paste
8. Heat 1 tablespoon oil in a frypan over medium heat
9. Cook the chilli sauce for 8-10 minutes until softened and coloured
10. Heat remaining 1 tablespoon oil in a wok over medium heat
11. Add chopped white spring onion, garlic, ginger and chilli, fry 10 minutes or until cooked through
12. Add crab legs and claws
13. Stir in the chilli sauce and cornflour mixture, season simmer 5 minutes, remove from heat add crabmeat 14. Serve with a good sprinkling of the drained coriander leaves, green spring onions and extra chilli
15. Serve with roti canai for dipping into the sauce, if using



fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.


Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.



fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!