Crab in Spicy Coconut Gravy

Ingredients

500 gm crab
2 tomatoes - cut into chunks
1 stalk bunga kantan - thinly sliced
400 ml thin coconut milk
2200 ml thick coconut milk
Salt to taste
Sugar to taste

Blend Ingredients

10 dried chillies - blend
5 bird’s eye chillies - blend
300 gm shallots - blend
100 gm cloves garlic - blend
3 candlenuts - blend
2.5 cm fresh turmeric - blend
2.5 cm galangal - blend
2 stalks lemongrass - blend
1 tsp fermented shrimp paste - blend

Method:

1. Heat oil in a wok over a medium fire. When hot, stir fry blended ingredients until fragrant and oil separates.
2. Add in thin coconut milk. Stir well and cook until boil.
3. Add bunga kantan, tomatoes, crab and thick coconut milk. Continue cook until boil.
4. Add salt and sugar to taste. Cook until boil.
5. Ready to serve.

Crab masala

Ingredients

1kg crabs
200g onion
15g ginger
5g garlic
120g tomato
1/2 coconut
10g tamarind
5g cumin seeds
2g turmeric powder
2g red chilli powder
2g coriander powder
3g garam masala
30ml oil
60ml water

Method

1. Boil the cleaned crabs.

2. Finely chop onions, make ginger-garlic paste. Chop tomatoes. Extract tamarind juice. Grate and grind coconut with cumin seeds.

3. Heat oil and fry onions till golden brown. Add ginger-garlic paste and tomatoes. Add turmeric powder, red chilli powder and coriander powder.

4. Add ground coconut paste, water and salt. Add tamarind juice and cook on low flame.

5. Add crab meat, cook till done, sprinkle with garam masala, stir and remove. Adjust seasoning.

Chilli Sauce Crabs

Ingredients

2-2½kg crabs 1 cup tapioca flour 3 cloves garlic, minced 3 shallots, chopped 2 stalks lemongrass, crushed 2-3 tbsp oil 3 red chillies, seeded 3 dried chillies, soaked 2 cups water

Seasoning

1 tbsp oyster sauce 1 tbsp light soy sauce 2 tbsp chilli sauce 2 tbsp tomato sauce 1 tbsp lemon juice 1 tbsp ikan bilis stock granules

Method
Clean crabs and remove and crack the pincers. Trim the legs and cut the crabs into halves. Drain well. Toss the crabs in tapioca flour to coat evenly. Deep-fry the crabs in hot oil for 3-5 minutes. Drain from oil.

Blend red and dried chillies together until fine. Heat oil in a wok and fry shallots, garlic and lemongrass until fragrant. Add blended chillies and combined seasoning. Fry for a while until aromatic. Pour in water and bring to a simmering boil.

Add the crabs and continue to fry until well coated with the sauce and the gravy is thick. Dish out and serve immediately.