Method :
Wash
crabs, wipe dry and crack open shells underneath. Remove all inedible
parts and rinse again. Using a heavy knife handle or the flat blade of a
cleaver crack shells and claws to allow the seasonings to penetrate the
meat.
Chop
chilies finely. Arrange crabs in a large saucepan and sprinkle on chopped
chili, turmeric, lemon grass, ginger and salt. Pour on coconut milk. Set
on moderate heat and simmer, covered, until crabs are cooked and sauce
thick and well flavored.
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