Chili Crab from Two Fat Ladies Obsessions by Clarissa Dickson Wright
This recipe comes from Sri Owen’s Indonesian Regional Cookery. For us in Britain, it is a slightly unusual way to cook crab, but I find it delicious, and it totally justifies the work involved.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Stove
- Stockpot
- Slotted spoon
- Tongs
- Tray
- Wok
- Pan
- Spatula
- Chef's knife
- Cutting board
Ingredients
- 3 tbsp water
- 1 tsp ground coriander
- 1 tbsp lime juice
- 2 tsp light soy sauce
- Salt
- 6 shallots or 1 large onion, finely sliced
- ¼ cup peanut or groundnut oil or other cooking oil
- A ¾-in piece of fresh ginger root, peeled, thinly sliced, and cut into tiny shreds
- 8 fresh hot red chili peppers, seeded and thinly sliced slantwise
- 2 cloves of garlic, finely sliced
- 2 crabs, 1 lb each, live or cooked
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