Mie kepiting aceh (aceh crab noodle) recipe

Name: Mie kepiting aceh (aceh crab noodle) recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Cuisine: En
Ingredients: 500 g shanghai noodle; 600 ml homemade seafood broth; 150 g medium-sized shrimps; 1 dungeness crab; 100 g bean sprouts; 100 g shredded cabbage; 2 shallots; 2 tablespoons kecap manis; 1 medium tomato; 2 stalks Chinese celery; 1 green onion; 1 teaspoon curry powder; seasalt and ground white pepper to taste; 3 tablespoons cooking oil; 5 shallots; 2 tablespoons garlic ginger paste; 8 long red cayenne pepper; 3 bird eyes chilies; 4 cm long turmeric; 8 green cardamom pods; 1/4 teaspoon poppy seed; 1 teaspons cumin; 1/2 teaspoon aniseed; 2 teaspoons coriander; melinjo crackers; cucumber acar; slices of leprous lime/nasnaran mandarin, key lime or calamansi

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Main Dish

Very Easy

40 min

Preparation

Preparation25 min

Cook time15 min

Clean and cut the crab into pieces. Save the green and juicy stuff.
With a mortar and pestle or food processor, pound/grind the spices.
Heat up your wok and add cooking oil. Stir fry shallot slices and the spice paste until you can smell their aroma.
Add the crab and 250 ml of seafood broth. Do a quick stir. Cover the wok with its cover for 2 minutes depend how big is your crab pieces. Continue stirring for about 2 minutes or until all crab pieces turned red.
Take the crab out of the wok. Add shrimp to the wok; stir. Add the green and juicy stuff from the shell and stir well.
Add the rest of the seafood broth, a half portion of Chinese celery chopped, green onions, curry powder, groud white pepper and seasalt. Stir.
Add noodle, kecap manis, tomato, cabbage, and bean sprouts. Combine.
Put the crab back to the noodle mixture. Sprinkle the rest of Chinese celery chopped. Toss one more time before serving.
Transfer to the plate. Sprinkle with fried shallot. Serve with acar timun, melinjo crackers and slices of lime. Eat while it's still hot.