Crab in spicy coconut gravy

Mains
Seafood

Easy Level:

Cook Time:

Servings:

2

Eating crabs is a hands-on activity and can be a messy affair. If you want to enjoy them at home, try preparing our version of crab in spicy coconut gravy!
In this recipe, we are using flower crabs instead of the usual mud crabs. Flower crabs are smaller, have softer shells, and are easier to clean – perfect for those of you cooking crab at home for the first time. Try to get fresh flower crabs from the market and pick the ones that are heavier and avoid any of them that smell bad. To get the rich, orange roe that will boost the crab flavour in the gravy, choose female crabs that have a wider, rounder triangular flap on their belly. Flower crabs don’t take long to cook so keep an eye on them when they are simmering in the pan. You will know they are ready when the shells turn completely bright red.
The base of the sauce is a rempah that consists of chillies, shallots, turmeric and garlic. We add coconut milk to cut through the spiciness from the chilli, and later coconut cream to thicken the sauce. The end result is a delightful, lemak gravy with a hint of seafood that is best enjoyed with a steaming hot bowl of rice.
You can adjust the amount of chillies in the rempah to suit your personal preference. You can also try this recipe with other seafood such as prawns – just remember to adjust the cooking time so you don’t overcook the seafood. Enjoy!
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
flower crabs
0.00
flower crabs
0.00
lemongrass (bruised)
0.00
lemongrass (bruised)
0.00
turmeric leaf (tie into a knot)
0.00
turmeric leaf (tie into a knot)
0.00
ml
ml
coconut milk
0.00
ml
ml
coconut milk
0.00
ml
ml
coconut cream
0.00
ml
ml
coconut cream
0.00
ml
ml
water
0.00
ml
ml
water
0.00
tamarind skin
0.00
tamarind skin
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
Garnish chopped turmeric leaf
Garnish chopped turmeric leaf
Garnish chopped chilli padis
Garnish chopped chilli padis

Rempah:

0.00
chilli padis (more if you like it spicier)
0.00
chilli padis (more if you like it spicier)
0.00
red chillies
0.00
red chillies
0.00
g
g
shallots
0.00
g
g
shallots
0.00
g
g
turmeric
0.00
g
g
turmeric
0.00
g
g
garlic
0.00
g
g
garlic
0.00
ml
ml
oil
0.00
ml
ml
oil

Steps

1

Blend rempah to a fine paste.
Blend rempah to a fine paste.
Mark as completed

2

Clean crabs. Partially pry open the top shell and remove the gills.
Clean crabs. Partially pry open the top shell and remove the gills.
Mark as completed

3

Heat 2 tbsp oil. Fry rempah until fragrant.
Heat 2 tbsp oil. Fry rempah until fragrant.
Mark as completed

4

Add in 500g flower crab and fry for a minute.
Add in 500g flower crab and fry for a minute.
Mark as completed

5

Pour in 500ml coconut milk, 250ml water, 1 tamarind skin, turmeric leaf, salt and sugar.
Pour in 500ml coconut milk, 250ml water, 1 tamarind skin, turmeric leaf, salt and sugar.
Mark as completed

6

Simmer on low heat until crabs are cooked, approximately 10 minutes.
Simmer on low heat until crabs are cooked, approximately 10 minutes.
Mark as completed

7

Pour in 100ml coconut cream. Stir, season with salt to taste and turn off the fire.
Pour in 100ml coconut cream. Stir, season with salt to taste and turn off the fire.
Mark as completed

8

Garnish with chopped chilli padis and turmeric leaf
Garnish with chopped chilli padis and turmeric leaf
Mark as completed

More of what you like. Bookmark these recipes.

Breakfast
Leafy
Mains
Microwave
Beans & Peas
Chinese
Mains
Mushrooms
Noodles
Vegetarian
Chinese
Mains
Noodles
One-pot
Seafood
Chinese
Mains
Pork
Rice
Rice cooker
Indian
Mains
Poultry
Fusion
Mains
Pasta
Seafood
Fish
Mains
One-pot