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Ingredients
| blue crab: 2 crabs |
| granulated sugar: 1 Tbl |
| fresh cilantro (coriander): 1 sprig |
| tamarind paste: 5 g |
| olive oil: 2 Tbl |
| salt: 1 dash |
| water: 1/4 cup |
Spice paste
| dry red chili peppers: 8 peppers (soaked in hot water and deseeded) |
| soybeans: 1 Tbl (paste) |
| garlic: 3 cloves (minced) |
| ginger root: 1 Tbl |
Chili Crab Recipe
Credit: rasamalaysia.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.
- Pound the spice paste with a mortar and pestle or grind them using a food processor. Make sure that the spice paste is finely blended or pounded.
- Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds.
- Heat up your wok and add cooking oil.
- Stir fry the spice paste until fragant and spicy.
- Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.
- Add the green and juicy stuff from the shell and stir well.
- Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.
- Dish up, garnish with chopped scallions and serve hot.