Hot Chili Crab with Ginger and Lime (Ketam Maris) Recipe
Hot Chili Crab with Ginger and Lime (Ketam Maris) Recipes
2 medium crabs, cooked
1 piece fresh ginger, 2.5cm long, peeled
2 cloves garlic, crushed
1-2 small red chilies, seeded and finely
1 tbsp sugar
2 tbsp vegetable oil
4 tbsp tomato sauce - ketchup
juice of 2 limes
2 tbsp freshly chopped coriander leaves,
the crab, twist off the legs and claws. Crack open the thickest part of
the shell with a hammer or the back of a heavy knife. Prise off the
underside leg section with your two thumbs. From this section, remove
the stomach sac and the grey gills, and discard. Cut the section into 4
with a knife. Cut the upper shell into 6 equal pieces. Pound the ginger,
garlic, chilies and sugar using a pestle and mortar. Heat the vegetable
oil in a large wok, add the pounded spices and fry gently for about 1-2
minutes. Add the tomato sauce (ketchup), water and lime juice and simmer
briefly. Add the pieces of crab and heat through for 3-4 minutes. Turn
out into a serving bowl and scatter with the chopped coriander. Serve
this dish with a bowl of chopped cucumber and hot slices of toast.
are useful towards the end of the meal to clean messy fingers. To
prepare your own, moisten white flannels with cologne scented water,
wrap in a plastic bag and microwave for 2 minutes at full power. Remove
from the bag and bring to the table in a covered basket.
dish with a bowl of chopped cucumber and hot slices of toast.
Serves 4 - 6
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