Make Matt Sinclair’s Fraser Isle Spanner Crab Fried Rice which is a favourite at his Sum Yung Guys restaurant at home with this easy recipe.
This easy crab fried rice recipe uses the succulent flesh of spanner crabs harvested just off the Queensland coastline near Fraser Island. This World Heritage Listed island is an amazing place to explore and I can highly recommend a walk through the rainforest track at Pile Valley. Although Matt Sinclair hails from Sydney, he has made his home on Queensland’s Sunshine Coast where he runs the highly successful restaurant, Sum Yung Guys, with three partners.
“I count myself lucky to live in such a beautiful part of the world – surrounded by mountains and yet so close to the beach,” says Matt. “Spending time in nature is what helps me and my family stay grounded.”
You will know Matt from his time in Masterchef Australia where he was a favourite in series eight. Matt says his love of cooking comes from his grandmother Elsie and his great-grandmother Elva.
Matt Sinclair at Sum Yung Guys: Photo Tourism and Events Queensland.
Fraser Isle Spanner Crab Fried Rice with Prik Nam Pla
Serves approximately 4 people
Matt Sinclair’s crab fried rice recipe is so simple to make, just remember to cook your rice a day ahead. Check with your local fishmonger to purchase Fraser Isle spanner crab meat.
- ¼ cup of vegetable oil
- 1 large brown onion, diced
- 5 cloves garlic, finely chopped
- 3 eggs, lightly whisked
- 4 cups cooked rice (day old)
- 1 ½ tbsp light soy sauce
- 2 tbsp fish sauce
- ½ tbsp sugar
- 300 gm Fraser Isle spanner crab meat
- 3 spring onions, finely sliced
- ½ tsp white pepper
- 3 tbsp coriander stems and leaves, finely chopped
- Lime wedges, to serve
- Sliced cucumber, to serve
- Combine all ingredients in a non-reactive bowl, mix together and adjust seasoning to taste.
- Heat oil over medium heat in a wok or deep frypan. Cook onion and garlic for 3-4 minutes or until golden and softened.
- Add the eggs and spread them around the pan, allowing them to sit for a moment before mixing through to scramble.
- Add the cooked rice and toss to combine well. Season with soy sauce, fish sauce, sugar and pepper. Stir-fry until well incorporated. Taste and adjust seasoning if required.
- Toss through the crab meat and warm through for 1-2 minutes, frequently tossing for even cooking.
- Lastly, toss through the spring onion and coriander before removing them from the heat.
- Divide into portions and serve with lime, sliced cucumber and the prik nam pla on the side.
Prik Nam Pla
This easy-to-make sauce is more of a dip than anything else. It can be knocked up in a matter of minutes and is a perfect balance of heat, sweetness, tang and salt. It’s an ideal accompaniment to all sorts of Thai dishes.
- 5 birds eye chillies (or long red and green chilli), finely sliced
- 1 clove garlic, grated
- 4 Tbsp fish sauce
- 1 tbsp lime juice
- ½ tsp brown sugar
- Combine all ingredients in a bowl and mix until thoroughly blended.
- Store in an airtight container for up to two weeks.
- Serve with crab fried rice, grilled meats and satays, noodle soups or even with plain Jasmine rice.
Fraser Island Spanner Crabs
The spanner crab (Raninia ranina) is a little different to other crabs as it moves forwards. Other crabs, such as mud crabs and sand crabs, move sideways.They live buried in the sand between 20 to 100 metres, watching for their prey, which might be scallops, oysters or other molluscs, to pass by.
Their habitat is the sandy coastal regions off Australia’s northeastern coastline. The area between Ballina in New South Wales and Gladstone in Queensland is where they are generally found. In the Philippines, these crabs are called Curachas, and in Hawaii, they call them Kona crabs.The flesh from spanner crabs is soft, sweet and succulent. Many compare spanner crabs to lobsters
Sum Yung Guys is a Sunshine Coast favourite
Sum Yung Guys is a popular Asian-themed restaurant with many memorable dishes. I recommend the King Prawn Toast, The Roti, and of course, the Fraser Isle Spanner Crab Fried Rice, but everything here is delicious. They also have a range of curry pastes. My best tip is to book ahead to get a seat here. If the restaurant appears booked out online, it is worth a call just to check availability.
It’s time to visit Queensland’s Sunshine Coast
Blessed with beautiful surfing beaches, a rainforest-studded hinterland and strong food culture, the Sunshine Coast is one of my favourite places in the world. I have visited here many times and here are some of my favourite places to explore after you have made Matt Sinclair’s crab fried rice!