Uploaded July 2025 | Updated September 2026, 23 hours ago
Recipe at the bottom 👇
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Recipe
Ingredients
• 2-3 mud crabs or 8 blue swimmer crabs, halved, gutted and shells cracked
• 3x 400g tins of diced tomato
• Half a head of chopped garlic
• One brown onion diced
• 1x 80g tube of blended lemongrass paste
• 4cm or 1.5 inches of ginger finely diced
• 1 cup of sweet chilli sauce
• 1/3 cup of soy sauce
• Approx. 1l of water (enough to cover most of the crab)
• 2 tbspn rice wine vinegar
• Coriander
• Pepper
• Fresh diced chillis to taste
• 3 cups of rice
Directions:
• Dice your onion and fry it in the base of the camp oven with some oil for 2-3min, then add the garlic and ginger for another 2-3min of frying. After that add all the other ingredients (excluding vinegar and coriander).
• Cook the crab in the camp oven with the lid on for about 20min or until it’s all orange, then add the white wine vinegar and stir it.
• Serve on a bed of rice with coriander to garnish.
Recipe at the bottom 👇
MY NEW BOOK – firetofork.net/product/iifire-ii-fork-book
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Recipe
Ingredients
• 2-3 mud crabs or 8 blue swimmer crabs, halved, gutted and shells cracked
• 3x 400g tins of diced tomato
• Half a head of chopped garlic
• One brown onion diced
• 1x 80g tube of blended lemongrass paste
• 4cm or 1.5 inches of ginger finely diced
• 1 cup of sweet chilli sauce
• 1/3 cup of soy sauce
• Approx. 1l of water (enough to cover most of the crab)
• 2 tbspn rice wine vinegar
• Coriander
• Pepper
• Fresh diced chillis to taste
• 3 cups of rice
Directions:
• Dice your onion and fry it in the base of the camp oven with some oil for 2-3min, then add the garlic and ginger for another 2-3min of frying. After that add all the other ingredients (excluding vinegar and coriander).
• Cook the crab in the camp oven with the lid on for about 20min or until it’s all orange, then add the white wine vinegar and stir it.
• Serve on a bed of rice with coriander to garnish.
