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Hot And Spicy Crab Claws Recipe
( kepiting pedas )
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Category : starters |
Style : stir-fry | serves : 4 |
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A quick
stir-fry starter dish from island kingdom of Indonesia that is delicious.
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Ingredients |
| 12 pieces |
Fresh crab claws ( if frozen, let it thaw and
cooked) |
| 4 stalks |
Shallots, roughly chopped |
| 4 pieces |
Red chilies, seeded and roughly chopped |
| 3 cloves |
Garlic, roughly chopped |
| 15 ml |
Lime juice |
| 4 tbsp |
Water |
| 3 tbsp |
Ground nut oil |
| 2 tbsp |
Sweet soy sauce (kicap manis) |
| 1 tsp |
Fresh root ginger, grated |
| 1/2 tsp |
Ground coriander |
| - |
Some salt |
| - |
Fresh coriander leaves to garnish |
Method :
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Crack the crab claws with the back of a medium
or large
kitchen cleaver to make eating easier and set aside.
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In food processor or mortar or pound the chopped
shallots until pulpy, then add chilies, garlic, ginger and ground coriander and continue to
pound until the mixture forms a fairly coarse paste.
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Heat oil in a wok under medium heat and swirl
the oil so that a good part of the wok is oiled.
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Put in the chili paste and stir-fry for approx.
30 seconds, then increase the heat to 'high'.
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Add the crab claws and stir-fry for another 3 -
4 minutes.
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Stir in the water, sweet soy sauce, lime juice
and salt to taste and continue to stir-fry for another minute or so.
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Serve at once, garnish with coriander.
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Asian Melting Pot
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TIP:
The crab claws are
best eaten with the fingers, so it is helpful to provide finger
bowls.
If whole crab claws
are not available, look out for frozen ready-prepared crab
claws. These are shelled with just the tip of the claws attached
to the whole meat. |
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