Kepiting saus padang - crab in padangese sauce

Indonesia-Eats more recipes
(5.00/5 - 1 vote)
Main Dish
6 servings
15 min
30 min
Very Easy


6 servings
- 2 dungeness crabs (about 1.5 kgs)

- water for boiling the mussels

- 6 tablespoons vegetable oil

- 6 cm length gingerroot, minced

- 1 fresh pineapple, peeled and blended/grated

- 3 tablespoons fresh key lime juice

- 3/4 cup ketchup

- 3 tbsp Indonesian hot sauce (or put as much as desired),

- 3/4 cup clam juice

- water to boil (you will need more ginger and garlic) or oil for deep frying

- sugar and salt as desired

- Spices to grind

- 5 bird chilies (you can put as less/much as desired)

- 2 red pepper, roasted (for giving red bright color to food)

- 15 shallots

- 9 garlic

- 1 1/2 teaspoon terasi (dried shrimp paste)

- 3 candlenuts


Step 1

You can do two ways, either place the crabs into hot boiling water that consists ginger and garlic or deep fry the crabs until golden brown.

Step 2

In a large skillet or saucepan, heat the oil over medium-high heat.

Step 3

Add the ginger and ground spice and saute over moderate heat, stirring often until fragrant. Add ketchup, hot sauce, and sugar.

Step 4

Add clam juice and crabs. Put salt as desired in also , cook until bubbling.

Step 5

Add pineapple and lime juice; stir. Bring to a boil and let the sauce thicken.

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