Recipe Ingredient
- 1 kg blue flower crabs
- 1 cup corn flour or tapioca flour
- (A) Combine:
- 3cm-4cm piece ginger, pounded
- 1 tbsp turmeric powder
- (B) Grind:
- 10 shallots
- 5 cloves garlic
- 2cm piece belacan or 1 tsp belacan powder
- 4 candlenuts (buah keras)
- (C):
- 2cm piece cinnamon stick
- 5 cloves (bunga cengkih)
- 3 cardamom pods (buah pelaga) remove husks and use only the tiny seeds
- 10 curry leaves
- 1 pandan leaf, knotted
- 2 stalks lemon grass, bruised
- (D) Mixed well into a paste:
- 1 tsp ground fennel (jintan manis)
- 1 tsp ground cumin (jintan putih)
- 3 tbsp chilli paste
- 1/2 cup UHT milk
- Seasoning:
- 1/2 tsp salt
- 1 tbsp sugar
- 1 tsp black pepper powder
Instructions
- Clean crabs; pry the shells open and dig out spongy appendages. Trim legs and cut each crab into two. Season crabs with ingredients (A) for 15 minutes. Coat crab pieces with corn flour and deep fry in hot oil until just cooked for two to three minutes. Dish out and leave on absorbent kitchen paper.
- Heat wok with two to three tablespoons oil and saute ingredients (B) until fragrant. Put in ingredients (C) and fry for two minutes over low heat. Add in ingredients (D) and stir-fry well until aroma rises. Add in milk and simmer for one to two minutes. Add seasoning.
- Put in crabs and stir briskly. When crabs are cooked and gravy is thick dish out and serve hot with rice.
