Gulai manis rajungan - west sumatran blue crab curry


- 5 - 6 blue crabs, brushed
- 1200 ml coconut milk
- 4 red/cayenne chilies, cut lengthwise
- 2 asam kandis (can be substituted for kokkam or gorakha, find this ingredient at Indian/Carribean stores)
- 2 lemongrasses, take the white parts and bruise
- oil for stir fry

Grind into spices (bumbu/rempah) a paste
- 7 shallots
- 3 cloves garlic
- 3 cm long turmeric, roasted and peeled (can be used for turmeric powder instead)
- 2 cm long ginger, peeled
- 2 cm long galangal
- 1 teaspoon whitepeppercorn
- 1 teaspoon coroander seed
- 1 1/2 teaspoon kosher salt


Step 1

Steam the crabs until turn colour.

Step 2

At medium - high, heat up the oil in a pot. Stir fry bumbu/rempah paste until fragrant. Add chilies and cook until wilted.

Step 3

Reduce the heat. Add clam juice, coconut cream and coconut milk.

Step 4

Stir occasionally in order to have a good mixture not bursted one unti it's boiled.

Step 5

Add crabs and asam kandis, cook until the liquid thicken. Remove and serve with rice.


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