| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Indo |
Indonesian, Seafood |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
|
Blue crabs |
| 6 |
|
Shallots |
| 2 |
|
Stalks lemon grass |
| 2 |
ts |
Tamarind |
| 1/2 |
c |
Boiling water |
| 1 |
|
Handful coriander leaves |
| 3 |
|
Cloves garlic |
| 1 |
tb |
Fresh galangal |
| 2 |
|
To 3 birdseye chillies, seeded |
| 4 |
|
Candlenuts |
| 1 |
ts |
Blachan |
| 1 |
ts |
Tumeric |
|
|
Salt and pepper to taste |
| 3 |
tb |
Oil |
| 2 |
c |
Coconut milk |
INSTRUCTIONS
Cut 4 green blue swimmers into quarters with a cleaver or large knife. With
a hammer, gently crack the claws and harder sections of shell. Finely chop
6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a
cup of boiling water. Chop a handful of fresh coriander leaves. In a food
processor, grind together 3 cloves garlic, 1 tablespoon fresh galangal, 2-3
birdseye chillies, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1
teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon turmeric and
salt and pepper to taste. Heat 3 tablespoons oil in a large wok or pan, and
fry the paste until fragrant. Add shallots, lemon grass, crab pieces and 2
cups coconut milk. Simmer for quarter of an hour. Strain the tamarind water
and add half to the sauce. Taste and add more if you wish. Ladle curvy into
a serving dish and scatter the fresh coriander on top. Serve with plain
rice.
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