Chili Crabs #2 recipe
information
It is possible to find variations on Kepitang Pedas all over Asia. It will be memorable whether you eat in simple surroundings or in a sophisticated restaurant.
ingredients
2 cooked crabs, about 675 g (1 1/2 lb)
1 cm (1/2 in) cube terasi
2 garlic cloves
2 fresh red chillies, seeded, or 5 ml (1 tsp) chopped chilli from a jar
1 cm 1/2 in) fresh root ginger, peeled and sliced
60 ml (4 tbsp) sunflower oil
300 ml (1/2 pint) 1 1/4 cups tomato ketchup
15 ml (1 tbsp) dark brown sugar
150 ml (1/4 pint) 2/3 cup warm water
4 spring onions, chopped, to garnish
cucumber chunks and hot toast, to serve (optional)
1 cm (1/2 in) cube terasi
2 garlic cloves
2 fresh red chillies, seeded, or 5 ml (1 tsp) chopped chilli from a jar
1 cm 1/2 in) fresh root ginger, peeled and sliced
60 ml (4 tbsp) sunflower oil
300 ml (1/2 pint) 1 1/4 cups tomato ketchup
15 ml (1 tbsp) dark brown sugar
150 ml (1/4 pint) 2/3 cup warm water
4 spring onions, chopped, to garnish
cucumber chunks and hot toast, to serve (optional)
method
1. Remove the large claws of one crab and turn on to its back, with the head facing away from you. Use your thumbs to push the body up from the main shell. Discard the stomach sac and "dead men's fingers", i.e. lungs and any green matter. Leave the creamy brown meat in the shell and cut the shell in half, with a cleaver or strong knife. Cut the body section in half and crack the claws with a sharp blow from a hammer or cleaver. Avoid splintering the claws. Repeat with the other crab.
2. Grind the terasi, garlic, chillies and ginger to a paste in a food processor or with a pestle and mortar.
3. Heat a wok and add the oil. Fry the spice paste, stirring it all the time, without browning.
4. Stir in the tomato ketchup, sugar I and water and mix the sauce well. When just boiling, add all the crab pieces and toss in the sauce until well-coated and hot. Serve in a large bowl, sprinkled with the spring onions. Place in the centre of the table for everyone to help themselves. Accompany this finger-licking dish with cool cucumber chunks and hot toast for mopping up the sauce, if you like.
2. Grind the terasi, garlic, chillies and ginger to a paste in a food processor or with a pestle and mortar.
3. Heat a wok and add the oil. Fry the spice paste, stirring it all the time, without browning.
4. Stir in the tomato ketchup, sugar I and water and mix the sauce well. When just boiling, add all the crab pieces and toss in the sauce until well-coated and hot. Serve in a large bowl, sprinkled with the spring onions. Place in the centre of the table for everyone to help themselves. Accompany this finger-licking dish with cool cucumber chunks and hot toast for mopping up the sauce, if you like.
serving amount
serves 4
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