Best Spicy Crabs With Coconut Dumplings Recipes

CURRIED CRAB WITH COCONUT AND CHILI

Steps:

• Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
• Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
• To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
• Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
• Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.

GINATAANG ALIMASAG (CRABS IN COCONUT MILK)

Steps:

• Bring a large pot of salted water to a boil. Drop crabs in and cook until shells turn bright red, 8 to 10 minutes. Plunge crabs into ice water to stop the cooking process. Drain and set aside.
• Heat a large wok over medium-high heat and add garlic oil. Stir in garlic and cook until lightly toasted and golden brown, 2 to 3 minutes. Add onion and ginger and saute until onion is translucent, 4 to 5 minutes. Add scallion whites. Season with a few pinches of salt and pepper.
• Add fish sauce and let infuse for 1 minute. Stir in shrimp paste and toast for about 3 minutes. Add Thai chiles; saute for 1 minute more. Pour in coconut milk and water. Bring to a simmer and reduce heat to medium-low. Cook until sauce is thickened, about 10 minutes, adding more water if too dry.
• Meanwhile, break open the crab. Add to the sauce along with any accumulated juices. Simmer until flavors meld, 8 to 10 minutes more. Season with salt and pepper. Toss in spinach and let wilt. Garnish with scallion greens.

SPICY CRABS WITH COCONUT DUMPLINGS.

Steps:

• Kill and clean crabs--cut and rub lime juice over crabs to clean further; place in bowl.
• Mix together spicy seasoning ingredients in bowl, then add to crabs.
• Stir to coat all the crabs with seasoning.
• Cover, and place in fridge for 2-3 hours.
• To make a sauce, heat oil and butter together in large saucepan.
• Fry onion, garlic and chile until onions are transparent.
• Add curry powder and coconut milk.
• Bring to boil, and then add seasoned crabs.
• Lower heat and simmer for approximately 20 minutes or until crabs have changed color and meat is tender.
• Stir in ketchup; season with salt and pepper, then cook for further 10 minutes.
• Coconut dumplings:.
• Mix grated coconut, flour and salt together.
• Add enough coconut milk to make a firm dough.
• Form into small balls about size of golf balls, and then flatten them with palms of hands.
• Bring 1 quart water to the boil; add dumplings.
• Boil for 10-15 minutes or until cooked.
• Drain and serve hot with the crabs.