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Chili Crab http://rasamalaysia.com/recipe-chili-crab/
January 21st, 2007 56 Comments

Chili Crab

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Chili Crab Recipe

Ingredients:

1 Dungeness Crab (about 2 lb size)
1 sprig of coriander (chopped for garnishing only)
1 tablespoon of sugar
2 tablespoons of tamarind juice
Salt to taste
2 tablespoons of cooking oil
1/4 cup of water

Spice Paste:

8 dried red chilies (soaked in hot water and deseeded)
1 tablespoon of taucheo (soy bean paste/sauce)
3 cloves of garlic
1 inch of fresh ginger

Tamarind Juice:

5 seeds of tamarind
Water

Method:
  • Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.
  • Pound the spice paste with a mortar and pestle or grind them using a food processor. Make sure that the spice paste is finely blended or pounded.
  • Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds.
  • Heat up your wok and add cooking oil.
  • Stir fry the spice paste until fragant and spicy.
  • Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.
  • Add the green and juicy stuff from the shell and stir well.
  • Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.
  • Dish up, garnish with chopped scallions and serve hot.
  • Cook’s Notes:
  • If you are not sure how to clean the crab, you should get the Dungeness crab in Asian stores. They usually provide the cleaning and chopping services.
  • Use a mortar (or other similar kitchen tools) to crack the shells of the crab before cooking.
  • You can also use this recipe for cooking crab claws. If you do, make sure you crack the claws before cooking so the spices infuse the meat.
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    56 comments... read them below or add one

    1. Yan Ling says:

      Love your photos and recipe. I’ll have to try this variation of chilli crab someday!

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