Firstly, Happy New Year Internet! 🙂 Secondly, this is my first ever post in 2013. Been busy during this school holidays that I (again) neglected this blog. But, I am back now with bit spicy recipe of crab. It’s just the season of crab in my household. Hubby and my boys were out crabbing twice so far and every time they would bring home some fresh crabs for me to cook.
6 – 8 crabs, cleaned.
1/2 cup cornflour
1/2 cup peanut oil for frying
4 or 6 red chillies
1 tsp shrimp paste
1 stalk lemongrass, sliced thinly
2 tbspn olive oil
5 red shallots, sliced thinly
3 cloves garlic, sliced thinly
3-4cm fresh ginger, finely grated
3/4 cup chicken stock
1/3 cup tomato sauce
2 tsp sugar
2 – 3 green onions, sliced thinly
1/2 cup fresh coriander, roughly chopped
1 limes, juiced
Clean / rinse crabs. Cut the crab body into 3-4 pieces, cutting between legs and claws (leave legs and claws attached to the body pieces).
In a large tray of large bowl, dust crab pieces in cornflour
Heat oil in wok, add crab pieces, and fry until shell is beginning to turn bright red. Set aside.
Meanwhile, using blender, blend together chillies, shrimp paste, lemongrass to a paste. Set aside.
Depending on the size of your pan or wok, it may be easier to complete recipe in batches. In a large flat pan or using wok, heat oil, add shallots, garlic and ginger. Cook 2-3 minutes or until soft.
Add chilli/shrimp paste combination and cook further 1-2 minutes (until fragrant).
Add crab pieces toss to coat in paste.
Add chicken stock, tomato sauce and sugar, stir to combine. Bring to a simmer, cover and cook 7-8 minutes. Flesh should be tender and only just cooked through. If needed adjust consistency of the sauce, with a little water or stock.
Remove cover, add green onions and coriander and lime juice.
Source: my brother-in-law & Women’s Weekly