I cook crabs in their shell very rarely as my husband think its such a waste of time going through the whole process when you only get one handful of meat after 1 hour of vigorous peeling! But he is not Asian you see. He doesn't really understand the concept of sitting on the dining table ( or in front of the tv ), with the whole family and spending time digging out the sweeeet juicy white meat. Me on the other hand, when it comes to crabs, I get very Malaysian. We spread a newspaper on the table, put our plate of crabs in the middle and go crazy enjoying every drop of juice which runs through your fingers. BEST!!
Below are all the ingredients I had at home. I didn't really follow any recipe so this is all mine. It taster good so I am sharing. You can use any meat with the same sauce ingredients.
1kg blue crabs – cleaned
1 tablespoon vegetable oil
2 large shallots - diced
5 cloves of garlic - diced
1 lemon grass – bruised
1 teaspoon of ginger - dices
1 teaspoon of shrimp paste ( belacan )
1 teaspoon of chilli powder (more if you want)
1 teaspoon of oyster sauce
1 tomato - diced
100ml coconut milk
Salt and pepper to taste
Handful of chopped coriander
1) Clean the crab, cut into half, wash with salt and keep aside
2) Heat up pan with oil, throw in shallots, garlic, ginger, lemon grass and shrimp paste. Fry for couple of minutes till brown
3) Add the chili powder, oyster sauce, coconut milk on semi heat.
4) Once the oil separates from the paste, add the crab and stir till crabs are cooked.Add chopped coriander, serve hot with rice.
The coconut sauce paste
Stir Fry all together
TaaDaa!! All ready ( :So what was cooking it your kitchen?