INDONESIAN CURRIED CRAB

      Title: INDONESIAN CURRIED CRAB
  Categories: Indonesian, Seafood
       Yield: 4 Servings
  
            Stephen Ceideburg
       2    Blue crabs
       6    Shallots
       2    Stalks lemon grass
       2 ts Tamarind
     1/2 c  Boiling water
       1    Handful coriander leaves
       3    Cloves garlic
       1 tb Fresh galangal
       2    To 3 birdseye chillies,
            -seeded
       4    Candlenuts
       1 ts Blachan
       1 ts Tumeric
            Salt and pepper to taste
       3 tb Oil
       2 c  Coconut milk
  
   Cut 4 green blue swimmers into quarters with a cleaver or large
   knife. With a hammer, gently crack the claws and harder sections of
   shell. Finely chop 6 shallots and 2 stalks lemon grass. Steep 2
   teaspoons tamarind in half a cup of boiling water. Chop a handful of
   fresh coriander leaves. In a food processor, grind together 3 cloves
   garlic, 1 tablespoon fresh galangal, 2-3 birdseye chillies, seeded, 4
   candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan (hard
   dark brown shrimp paste), 1 teaspoon turmeric and salt and pepper to
   taste. Heat 3 tablespoons oil in a large wok or pan, and fry the
   paste until fragrant. Add shallots, lemon grass, crab pieces and 2
   cups coconut milk. Simmer for quarter of an hour. Strain the tamarind
   water and add half to the sauce. Taste and add more if you wish.
   Ladle curvy into a serving dish and scatter the fresh coriander on
   top. Serve with plain rice.
[ add our full cookbook to your website ] [ Search The Cookbook ]