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Indonesian Curried Crab

 

42

Yield

4

servings

Prep

20

min

Cook

30

min

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

2 each crab, hard shell
*
6 each shallots
*
2 each lemongrass
stalks
*
2 teaspoons tamarind
½ cup water
boiling
1 handful cilantro
*
3 cloves garlic
1 tablespoon galangal root
*
3 each thai bird's eye chili peppers
seeded
*
4 each candlenuts
*
1 teaspoon turmeric
3 tablespoons vegetable oil
2 cups coconut milk

Directions

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 to 3 birdseye chillies, seeded, 4 candlenuts (or substitute 8 to 10 cashews) and 1 teaspoon blachan (hard dark brown shrimp paste.

Batter on crab and cook.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 33292% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 23g 113%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 6g
Vitamin A 4% Vitamin C 8%
Calcium 4% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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