Rose’s Kitchen

Sambal Crabs


1 kg crabs

2 big onions, sliced

3 dried red chillies (soaked and ground)

2 cloves garlic, shredded finely

8 green chillies, sliced

8 red chillies, sliced

1 stalk serai, bruished

5 slices lengkuas, shredded

2 tbsp belachan

6 tbsp cooking oil

1/2 rice bowl water

1 dessertsp lime juice

salt to taste


1.  Kill crabs  and wash thoroughly.  Separate shells from bodies, remove urinary ducts and dirt from inside of shells. Retaining shells containing roe if desired.  Cut bodies into 4 pieces.

2.  Heat oil in wok and fry sliced garlic and belachan for 2 to 3 minutes till light brown.  Add ground dry chillies, sliced lengkuas and serai, add lime juice and salt to taste.

3.  Add crabs fry for few minutes, then add water and toss well.  Cover wok and simmer till dry.

4.  Add sliced onion, red and green chillies and fry for 2 more minutes.

January 22, 2007 - Posted by | Seafood

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