• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 3 large mud crabs, cleaned, shells removed and chopped into halves
  • A
  • 1 sprig curry leaves
  • 2 stalks lemon grass, smashed
  • 2cm cinnamon stick
  • 1 star anise
  • 2 cloves
  • 3 cardamoms, lightly crushed
  • 1 big lime, cut into halves
  • 200ml thick coconut milk
  • 250ml water
  • 5–6 tbsp oil
  • Spices (Ground and combined)
  • 80g shallots
  • 4 cloves garlic
  • 2cm galangal
  • 3 candlenuts
  • 3cm fresh turmeric
  • 8 red chillies
  • 5 dried red chillies, soaked and seeds removed
  • 2 tbsp meat curry powder
  • Seasoning
  • Salt and sugar to taste

Instructions

  1. Heat oil in a wok and fry 'A' until fragrant. Add ground spices and continue to fry until oil separates.
  2. Add water and bring to a quick boil. Put in the crabs, cover and simmer over a medium-low heat for 8–10 minutes.
  3. Pour in thick coconut milk and continue to simmer for 3–5 minutes. Add seasoning to taste. Dish out and serve with a squeeze of lime juice.

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