Ingredients

1/2 Kg Crab
4 Kashmiri red chillies
2 tbsp Coriander
½ tbsp Turmeric
4 pods Garlic
Ginger, small piece
1/4 tbsp Cumin
1 big Onion
1 big Tomatoes
Coconut, as per taste
Tamarind juice, little as per taste. If more then it will be more sour.
Salt to taste

Method:

1. Cut the crab 4 pieces (or as per taste)
2. Grind ginger, garlic, chillies, coriander, coconut, cumin into thick paste.
3. In a kadhai, add oil, put mustard , then add cut onion, fry well
4. Add tomatoes and fry well.
5. Then add the masala and fry well till oil leaves
6. Add the crabs and boil well.
7. Add tamarind juice and cook for 10 minutes
8. Garnish with Cilantro

Ingredients

450 gm lobster or crabs
6 fresh red chillies
5 cloves garlic
2 stalks spring onions
1 bunch coriander
3 tbs vegetable oil

Ingredients for Sauce:
3 tbs tomato ketchup
Sugar to taste
1/2 tsp salt
1 tsp pounded salted brown soya bean paste
1 cup water
1 1/2 tsp cornflour
1/2 tsp rice or malt vinegar of freshly squeezed lime juice
1/2 tsp dark soya sauce

To Prepare Shellfish:

1. Wash uncooked shellfish well
2. Break off the claws and crack the shell by gently hitting it with a pestle
3. When preparing crabs, chop the bodies in half and then each half into 3 pieces
4. Wash and retain the shells
5. When using lobsters, chop off the tail and head, and chop the body, with shell still on, into thumb length pieces
6. Plunge head and tail of lobster into boiling water and cook till the shell turns red
7. Remove from water and set aside for decoration

Method:

1. Peel garlic and chillies and grind in food processor
2. Wash spring onions, discard roots, cut into finger lengths
3. Cut coriander into one-inch lengths
4. Mix sauce ingredients except for the vinegar or lime juice
5. Heat wok, add oil and when hot, add the garlic, stir fry for one minute, add chillies, stir fry for another minute and add crab or lobster pieces
6. Stir fry for 2 to 3 minutes till shells turn slightly red
7. Stir sauce, add to the crabs or lobster and stir well for 2 minutes
8. Cover with a lid and let simmer over high heat for 5 to 7 minutes till shells turn red
9. Remove cover, squeeze the lime juice over or add the vinegar, stir well and add spring onions.
10. Turn heat off, stir well and serve, garnish with coriander leaves

Ingredients

1/2 kg crab meat
1/4 kg snow peas
1 tsp shredded ginger
2 tbsp peanut oil
1/2 cup chicken broth
1 tbsp onion paste
1/4 tsp garlic paste
1/2 tsp white pepper powder
1 tbsp soy sauce
1 tbsp cornstartch dissolved in 1/4 cup water

Method

1. Heat oil very hot
2. Saute crab meat for 2 minutes
3. Add ginger, onion paste, and garlic
4. Saute for another minute
5. Add snow peas and remaining ingredients
6. Cook for 7-8 minutes, till gravy thickens
7. Serve hot with rice

Ingredients

1kg crabs,washed ,cleaned and cut into pcs
5 tbsp cornflour
5 cups oil for deep-frying
1 egg beaten

Ingredients A
3 tbsp ground chillies
1tbsp chopped ginger
2tbsp chopped garlic and shallots
2 tbsp tomato paste

Ingredients B
2 cups water
1 tbsp Lea & Perrin Sauce
2 tbsp sugar
1 tsp sesame oil
1 chicken cube(crumble)
salt to taste

Method:

1. Heat oil until very hot,sprinkle corn-flour onto crab pieces and shake well.
2. Deep fry crabs for 1 min ,dish out and drain.
3. Leave 4 tbsp oil in wok, saute ingredients A until fragrant, add crabs and ingredients B and mix well.
4. Cover and cook for 3 min until crabs are cooked.
5. Lower fire and mix in the egg. Taste and dish onto serving plate.
6. Serve hot with rice.

Ingredients

1 kg Crab, cleaned and halve

Grounded Ingredients:

2 lemon grass (serai)
1″ galangal(lengkuas)
3 nips garlic
1″ ginger

For the sauce:
1 tbsp light soya sauce
3 tbsp thick soya sauce
2 tbsp oyster sauce
1 tbsp sweet plum sauce(optional)
A few drops sesame oil
1-1/2 tsp corn flour + 1 cup water
Salt to taste
2 tsp sugar

For Garnishing:

2 red chillies chopped thinly
1 stalk spring onions

Method:

1. Place the crab on a metal pan ready to steam.
2. Combine the pounded ingredients and the sauces together in a different bowl. Stir mixture to get a smooth sauce.
3. Pour the sauce on the crab.
4. Place the metal pan over rapid boiling water.
5. Wipe off the cover before closing.
6. Steam for 35-40 min.
7. Garnish with red chillies and spring onions. Serve hot with rice.

Ingredients

4 large crabs(halve)
2 cups thick coconut milk
salt to taste

Ingredients to be pounded
10 or more dried red chillies(soak in water)
3 lemon grass (use the white part only)(serai)
1/2 in fresh turmeric(kunyit basah)
5 nips garlic
1-1/2 ” ginger
4 larde bombay onions or 15 shallots
2cm galangal(lengkuas)
1/2 tsp cumin seeds

Method

1. Heat oil in wok
2. Stir fry the pounded ingredients until fragrant
3. Add in the coconut milk and let it simmer gently.
4. Half way, add in the crabs and cook until required thickness or dried.

INGREDIENTS:-

1 cup water
6 big size crabs
8 red chillies whole
1 tblsp tamarind pulp
1/2 coconut scraped
1 tsp garam masala powder
8 cloves garlic
1 tblsp oil
1 big size onion sliced
1/4 tsp turmeric powder
1 tsp cumin seeds.

METHOD:-

• Boil the crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating).
• Grind the scraped coconut with red chillies, cumin seeds, turmeric powder and garlic to a fine paste.
• Heat up oil on medium heat up and stir fry cut onion.
• Stir-fry for one minute.
• Mix in ground spices and stir-fry for a minute.
• Mix in tamarind pulp, salt to taste and crabs.
• Simmer (boil slowly at low temperature) on low heat, covered for 15 minutes.
• Mix in little more water if necessary and stir fry till done.
• Serve hot.