Ginger and coconut crab

AT A GLANCE

  • Serves 4 people

Mud crab needs to be cleaned well before you cook it. Ask your fishmonger to do it if you don't feel confident doing it yourself.

  • 2 mud crab (900gm each), cleaned
  • 2 tbsp peanut oil
  • 80 gm freshly grated coconut
  • 40 gm young ginger, grated
  • 4 long red chillies, coarsely chopped
  • 1 tbsp sambal pecel (see note)
  • 1 tsp ground chilli
  • ½ tsp fenugreek seeds
  • ½ tsp ground turmeric
  • 400 ml coconut milk
  • 1 tbsp dark palm sugar, or to taste
  • To taste: lime juice
  • To serve: coriander
01   Kill crab humanely. Bring a large saucepan of salted water to the boil, add crab one at a time, cover, bring back to the boil and cook for 10 minutes. Drain and set aside to cool.
02   When crab is cool enough to handle, remove top shell, discard gills and clean. Quarter crab and crack large claws, leaving them attached. Refrigerate until required.
03   Heat peanut oil in a large wok over high heat, add coconut and stir-fry until starting to toast (1-2 minutes). Add ginger and stir-fry until just golden (1-2 minute), then add chilli and stir to combine. Add sambal pecel and spices, stir to roast slightly (30 seconds), then add crab and coconut milk, and stir until crab is coated in sauce and warmed through (2-4 minutes). Season to taste with palm sugar and lime juice, top with coriander and serve hot.
Note Sambal pecel, a peanut-based sambal, is available from Asian grocers. If it's unavailable, substitute with another hot sambal.

Topics:

GINGER, FENUGREEK, COCONUT, ASIAN, DRINK SUGGESTION, SEAFOOD, TURMERIC, COCONUT MILK, CRAB, CHILLIES, AUTUMN, MAIN

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

KIRSTEN BOOKALLIL AND LISA FEATHERBY

Drinking Suggestion:

OFF-DRY RIESLING. , suggested by MAX ALLEN

FEATURED IN

May 2014

May 2014

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