Kepiting saus padang - crab in padangese sauce

Main Dish
6 servings
15 min
30 min
Very Easy


Number of serving: 6
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


  • 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.
  • In a large skillet or saucepan, heat the oil over medium-high heat.
  • Add the ginger and ground spice and saute over moderate heat, stirring often until fragrant. Add ketchup, hot sauce, and sugar.
  • Add clam juice and crabs. Put salt as desired in also , cook until bubbling.
  • Add pineapple and lime juice; stir. Bring to a boil and let the sauce thicken.


Kepiting Saus Padang - Crab in Padangese Sauce, photo 1
Kepiting Saus Padang - Crab in Padangese Sauce, photo 2


Rate this recipe:
Generate another secure code = 

Related recipes