Recipes
Crab In Coconut Spiced Sauce
Apr
CRAB IN COCONUT SPICED SAUCE
Ingredients
-
3-4
pieces
Crabs (Mangrove crab or Spanner crab) washed,
cleaned and boiled
- 1/4 cup Annatto oil (heat ¼ cup oil + 1 tablespoon annatto seeds)
- 1/4 cup garlic, finely chopped
- 2 tablespoons ginger, finely chopped
- 2 pieces onions, finely chopped
- ½ cup crab paste (fermented guts and roe of crab)
- ½ cup crab fats (innards and roe of fresh crustaceans)
- ¼ cup prepared latik, without oil
-
2
teaspoons
each of spices, roasted (turmeric, chili powder,
paprika and curry powder)
- 3-4 pieces Bird’s eye red chilies, chopped
- 2-3 cups crab water (from the boiling of crabs)
- 1 ½ cups coconut cream
- 2 tablespoons brown sugar
- Salt and pepper to taste
- Cilantro leaves, for garnish (optional)
Instructions
-
In a stewing pot or braising pot, heat up Annatto oil then pan sauté garlic, ginger and onions until aromatic.
-
Add the crab paste, crab fats and the prepared “latik” continue sautéing for another 3-5 minutes or until the crab fats are cooked.
-
Put all the spices and chilies into the crab mixture and continue cooking for another 2 minutes or until the spices become aromatic.
-
Place the boiled crabs onto the pot then add the crab water, coconut cream and brown sugar and bring the mixture into a boil and continue cooking for another 2 minutes. Season with salt and pepper.
-
Lower the heat and bring to a simmering stage until it reduces to a thickened sauce.
-
Garnish the dish with chopped cilantro before serving.
Recipe Notes
Yield:
4-6 servings
