Ingredients
1 kg Ocean crabs (bluish in colour) —remove top shell, clean and cut into half. If necessary, crack front claws
and cut away tips of the others
1 half-ripe pineapple — skin, cut into 1/2 cm. rounds and again into quarters
1 stalk lemon grass (serai) — crushed
1 stalk Bungah Siantan (this is the bud of the pink ginger plant) – use only the tip and petal portion and slice into
thin rounds
40-50 pcs Chili Padi (small type)- remove stem (optional)
750 g (1 1/2 ib) grated coconut
4 cups water
Grind Fine:
5 red chillies (fresh)
10 shallots
1 cm. piece fresh turmeric
or 1 tsp turmeric powder
Method
In a pot combine the crabs with all the ingredients except chilli padi and simmer over medium heat. When it comes
to the boil, keep stirring continously for about 5 minutes (this prevents the coconut milk from curdling as the
gravy should be of a smooth consistency), then put in the chilli padi (whole) and remove from heat.
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Tags: crabs, crabs pineapple recipe, fresh turmeric, ocean crabs, pineapple, pink ginger plant, pot, seafood, spicy food, spicy meals, spicy recipes, traditional cooks, traditional menus