Sunday, December 2, 2012

Black Pepper Crab


Herbs and spices are simply the splendour, utterly for, if not all, for most of my dishes (Rosemary Lemon Chicken, Garlic Coriander Rice, Lemongrass Prawn Mee & Cumin Stir Fried Spinach). Generally though, I opt for our local really affordable herbs which I buy or I pluck from my tiny garden (Thai Spicy Carrot Soup, Vegetarian Mutton Curry Leaves, Lamb Yogurt Curry, Curry Leaves Grilled Salmon, Hot Masala Lentil Soup, Sour Fish Soup, Green Fish Curry & Fish In Chilli Lime Gravy). Not to forget, let me tell you that our local easily grown herbs are really a great addition for our local desserts too (Pandan/Screwpine Poached Pears, Saffron Cinnamon Pears, Lemongrass Cake & White Fungus Ginkgo Nuts).

That pretty much sums up why for this Black Pepper Crab, I opted for basil leaves. You know the basil leaves? Another can be grown even with your eyes closed. Throw the seeds or get a tiny plant from neighbours or friends, basically for growing them and, oh-my-god, bushes and bushes of basil leaves will spiral like crazy. Eating crabs of course is akin a crab feast for us. I don't cook just a small portion. I make sure I cook quite a hearty portion so that we can eat till we are totally and fully satisfied. Can you still recall the Spicy Crab Parathal and Chilli Crab? Absolutely. Any crab dish must be cooked with chillies or of course, black pepper does the job for the bliss heat kick on your taste-buds.  I decided to combine both, yes I did, green chillies and black pepper, and mind you, the result is, as you can see, a Malaysian version of delicious Black Pepper Crab (Nandu/CrabRasam, Chilli Honey Clams & Rasam Crab Legs). Hail it please!!

Ingredients
6 medium size flower crabs - remove shell and cut into two pieces
3 green chillies - slice into 4-5 pieces
1 tbsp lime juice
A handful of Thai sweet basil leaves (or replace with coriander leaves)
1/2 cup water.
Salt for taste

To blend/ground
1 inch ginger
1 inch fresh turmeric (can replace with turmeric powder)
5 shallots
1-2 tbsp black peppercorns
** Add some water and blend these ingredients for a smooth paste

Method
When oil is heated, fry paste till aromatic and oil splits
Add crabs and stir into the paste.
Pour 1/2 cup of water (more water for more gravy), stir and simmer till crabs are cooked.  
Add chillies, basil leaves, lime juice and salt . 
Stir all together for a couple of minutes and dish out. 
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10 comments:

  1. Just saw this on FB, had to pop in and see the recipe. Looks yum. I think I'll make this for dinner tonight but with prawns, can't get raw crabs easily! Hope you're ok!

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  2. Nava, I have tried crab meat once some time back in Sushi, I can't recall the taste. But what I remember is that I said I can try crab meat only in patties as long as I don't have to hold and bite. Its a matter of preference my husband relish as you said biting and digging. Your curry sounds flavorful,though.

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  3. What an incredibly gourmet dish my friend :)

    Cheers
    Choc Chip Uru

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  4. Crabs is one of my favourite seafood.

    Sigh...duno why this few months whenever, i eat seafood i will have rashes. Allergic? Hmmm but previously no such problem :(

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  5. Anything with basil is always yummy to me. Yet to cook any crabs since I don't know how to kill a crab.

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  6. i'm gonna try this recipe someday!! look's yummy i love crabs specially black pepper cooked style :D

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  7. I use to make it the same way except I add coconut milk to it.

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  8. A big plate of this delicious recipe well put together all ingredients on point

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