12 fresh or frozen and thawed cooked crab claws
4 shallots, roughly chopped
2 - 4 fresh red chillies, seeded and roughly chopped
3 garlic cloves, roughly chopped
5 ml (1 tsp) grated fresh root ginger
2.5 ml (1/2 tsp) ground coriander
45 ml (3 tbsp) groundnut oil
60 ml (4 tbsp) water
10 ml (2 tsp) sweet soy sauce (kecap manis)
10 - 15 ml (2 - 3 tsp) lime juice
fresh coriander leaves, to garnish
1. Crack the crab claws with the back of a heavy knife to make eating them easier and set aside. In a mortar, pound the chopped shallots with the pestle until pulpy. Add the chillies, garlic, ginger and ground coriander and pound until the mixture forms a fairly coarse paste.
2. Heat the wok over a medium heat. Add the oil and swirl it around. When it is hot, stir in the chilli paste. Stir-fry for about 30 seconds. Increase the heat to high. Add the crab claws and stir-fry for another 3 - 4 minutes.
3. Stir in the water, sweet soy sauce, lime juice and salt to taste. Continue to stir-fry for 1 - 2 minutes. Serve at once, garnished with fresh coriander. The crab claws are eaten with the fingers, so it is helpful to provide finger bowls.
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