Compiled Recipe – Yellow Curry Crab

Yellow Curry Crab

* leeks, use one bunch, green parts only
* 2 cloves garlic, crushed, plus 1 tablespoon chopped garlic
* 1 tsp black peppercorns
* ½ kilo mud crabs (alimango), crushed
*2 tbsp vegetable oil
* 2 tbsp white onion, chopped
* 2 tbsp sliced ginger
* 2 tbsp yellow curry powder
* 1 can coconut milk, use 400 gram can
* 1 green finger chili (siling pang sigang)
* ½ cup red bell peppers, cubed
* 2 tsp fish sauce (patis)
* salt
* pepper
* cilantro leaves (to garnish)

1) Fill a pot with enough water to cover crabs. Bring to a boil. Add leeks, crushed garlic and peppercorns. Add crabs and simmer until cooked, about 15 to 20 minutes. Remove crabs from pot and set aside.

2) Heat oil in a wok over medium high heat. Sauté onions, chopped garlic, ginger and curry powder.

3) Add coconut milk, chili and bell peppers; simmer for 2 minutes. Season to taste with fish sauce, salt and pepper.

4) Add crabs to the wok. (Note: Alternatively, you can pour the sauce over the crabs right before serving.) Garnish with cilantro leaves. Serve with mantou buns, if desired.


Compiled Recipe – Crabs with Salted Egg Sauce

Crabs with Salted Egg Sauce

* 1 kilo mud crabs (alimango), fresh, live
* ¾ cup potato starch, seasoned with salt and pepper
* 1 cup vegetable oil (to fry)
* fresh cilantro (to serve)
* ¼ cup plus 2 tbsp butter
* 2 tbsp ginger, sliced
* ½ cup leeks, sliced, white and green parts only
* 2 tbsp white onions, chopped
* 2 tsp garlic, chopped
* 5 salted egg yolks, mashed with a fork
* 2 bird’s eye chilies, sliced, if desired
* salt (to taste)
* ground black pepper (to taste)

1) Pat crabs dry with paper towels. Cut in half then dredge in potato starch, shaking off excess. (Note: You can also steam the crabs before cutting and dredging.)

2) Heat oil in a wok over medium heat. Fry crabs on all sides until cooked, about 12 to 15 minutes. Do this in batches, if necessary. Drain on paper towels.

3) Make the salted egg sauce: Melt 2 tablespoons butter in a wok. Sauté ginger, leeks, onions and garlic. Stir in salted egg yolks, remaining butter and chilies; mix well. Season with salt and pepper. Add crabs and toss, or pour sauce over crabs. Top with cilantro leaves.