*  Exported from  MasterCook  *
 
                          INDONESIAN CURRIED CRAB
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Indonesian                       Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    2                    Blue crabs
    6                    Shallots
    2                    Stalks lemon grass
    2       ts           Tamarind
      1/2   c            Boiling water
    1                    Handful coriander leaves
    3                    Cloves garlic
    1       tb           Fresh galangal
    2                    To 3 birdseye chillies,
                         -seeded
    4                    Candlenuts
    1       t            Blachan
    1       t            Tumeric
                         Salt and pepper to taste
    3       tb           Oil
    2       c            Coconut milk
 
   Cut 4 green blue swimmers into quarters with a cleaver or large
   knife. With a hammer, gently crack the claws and harder sections of
   shell.
   Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons
   tamarind in half a cup of boiling water. Chop a handful of fresh
   coriander leaves.
   In a food processor, grind together 3 cloves garlic, 1 tablespoon
   fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or
   substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown
   shrimp paste), 1 teaspoon turmeric and salt and pepper to taste.
   Heat 3 tablespoons oil in a large wok or pan, and fry the paste until
   fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut
   milk. Simmer for quarter of an hour. Strain the tamarind water and
   add half to the sauce. Taste and add more if you wish. Ladle curvy
   into a serving dish and scatter the fresh coriander on top. Serve
   with plain rice.
  
 
 
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