Indonesian Curried Crab

Recipe Ingredients

2		Blue crabs
6		Shallots
2		Lemon grass
2 teaspoons	10ml	Tamarind
1/2 cup	118ml	Boiling water
1		Coriander leaves
3		Garlic
1 tablespoon	15ml	Fresh galangal
2		Birds-eye chiles - seeded, up to 3
4		Candlenuts
1 teaspoon	5ml	Blachan*
1 teaspoon	5ml	Turmeric
		Salt and pepper to taste
3 tablespoons	45ml	Oil
2 cups	474ml	Coconut milk

Recipe Instructions

* hard dark brown shrimp paste

Cut 4 green blue swimmers into quarters with a cleaver or large knife.

With a hammer, gently crack the claws and harder sections of shell. Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of boiling water. Chop a handful of fresh coriander leaves.

In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh galangal, 2-3 birds-eye chiles, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan, 1 teaspoon turmeric and salt and pepper to taste. Heat 3 tablespoons oil in a large wok or pan, and fry the paste until fragrant.

Add shallots, lemon grass, crab pieces and 2 cups coconut milk. Simmer for quarter of an hour. Strain the tamarind water and add half to the sauce. Taste and add more if you wish. Ladle curvy into a serving dish and scatter the fresh coriander on top.

Serve with plain rice.

Source:
Jessica A. Walton

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.