Recipe: Elly’s crab with Padang sauce This delicious recipe was shared by Elly from Ocean View Restaurant. She serves this dish with rice and lightly stirfried vegetables, such as bean sprouts. Serves 4
Ingredients 2 whole, medium (around 450 g each)
mud crabs
100 g (approx. 2/3 cup)
plain flour
½ teaspoon
salt
250 mL (1 cup) + extra 3 tablespoons
cooking oil
3 large
chillies
2 small
chillies
2 cloves
garlic
3 medium
red onions
1
candlenut
1 cm piece
ginger
1 cm piece
turmeric
1 large sprig
parsley
1
spring onion
1
egg
1
lime leaf
3 tablespoons
tomato sauce
2 tablespoons
sambal
100 mL (approx. ½ cup)
water
¼ teaspoon
pepper
¼ teaspoon
sugar
Method 1. Kill the crabs by swiftly cleaving in half (through the soft underside) or by inserting a knife through the nerve centres (on the underside, under tail flap and between the eyes). Preferably, first place the crabs in a freezer or saltwater ice slurry for 20–40 minutes, until unresponsive. 2. Wash and scrub the crabs all over. Discard the antennae and wash out any dirt. Prise off the main thick shell and separate the two large claws from the body. Chop the main body in half. 3. Coat the crab pieces with flour and sprinkle with salt. Fry in approximately cup 1 ofhotoilforminutes, 51 0 then put aside on a plate. 4. Wash/peel the chillies, garlic, onions, candlenut, ginger and turmeric, and combine in a blender until smooth. 5. Wash and finely chop the parsley and spring onion, and lightly whisk the egg in a bowl. 6. Heat 3 tablespoons of oil in a large wok, add the blended ingredients and gently fry until fragrant. Add the lime leaf, tomato sauce, sambal and water, stir together and bring to a simmer. Add pepper and sugar according to taste. 7. Place the crab in the simmering sauce and stir, add the parsley, spring onion and egg, and gently stir together for minutes. 32 8. Dish onto a plate. Serve with rice and lightly fried bean sprouts.
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Te’in ikan no hahán tasi iha Timor - Leste
