Ingredients with Measurements:
- 2 lbs of fresh crab
- 4 cloves of garlic, minced
- 2 shallots, thinly sliced
- 2 red chilies, thinly sliced
- 2 green chilies, thinly sliced
- 1 tsp of salt
- 1 tsp of sugar
- 1 tbsp of tamarind paste
- 1 cup of water
- 2 tbsp of vegetable oil
- 1 tbsp of cornstarch
- 2 tbsp of water
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Clean and prepare the crab by removing the top shell and gills. Cut the crab into pieces.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. Add the minced garlic, thinly sliced shallots, red chilies, and green chilies. Stir-fry for 1-2 minutes until fragrant.
4. Add the crab pieces to the wok and stir-fry for 2-3 minutes until the crab turns pink.
5. Add the salt, sugar, tamarind paste, and 1 cup of water to the wok. Stir well and bring to a boil.
6. Reduce the heat to low and let the crab simmer for 10-15 minutes until the sauce thickens.
7. In a small bowl, mix the cornstarch and 2 tbsp of water until smooth. Add the cornstarch mixture to the wok and stir well.
8. Let the crab cook for an additional 2-3 minutes until the sauce thickens and coats the crab pieces.
9. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add vegetables such as bell peppers or carrots to the dish.
- Use prawns or other seafood instead of crab.
Tips and tricks:
- Use fresh crab for the best flavor.
- Be careful not to overcook the crab, as it can become tough and rubbery.
- Adjust the amount of chilies to your desired level of spiciness.
Storage instructions:
- Store leftover crab in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the crab in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the crab in a large bowl or on a platter.
- Garnish with sliced green onions or cilantro.
Garnishes:
- Sliced green onions or cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried vegetables
- Steamed rice
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture to thicken it.
- If the crab is tough, it may have been overcooked. Be sure to cook it for the recommended time.
Food safety advice:
- Be sure to clean and prepare the crab properly before cooking.
- Store leftover crab in the refrigerator and consume within 2 days.
Food history:
- Kepiting Saus Padang Sambal Ijo is a popular Indonesian dish that originated in Padang, a city in West Sumatra.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve hot with steamed rice and stir-fried vegetables.
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Region: Indonesian