Thai Chilli Crabs

Prep: 20 minutes | Cook: 30 minutes | Servings: 2

Ingredients

For the Stock

Prawn Shells, Onions, Celery

3 sticks Lemon Grass, chopped

¼ cup Fresh Coriander roots, chopped

¼ cup  Galangal, peeled & sliced

4 Kaffir Lime leaves, hand torn

2 tbsp Tamarind pulp

2 tbsp Palm Sugar

6 Prawns Grade A, shelled, deveined & cut into small slices

40 gms Fish, cut in small dices

2 Red Chillies, thinly sliced

1 tbsp Fish Sauce

Fresh Coriander leaves

Fresh Basil leaves

1 Lime Juice

For Chilli Crabs

2 tsp Chilli Oil

2 Garlic Cloves, chopped

1 inch-Ginger, chopped

1 Red Chillies, chopped

1 Crab, cleaned, claws and legs removed

1 tsp fish sauce

1 tbsp Tomato Sauce

2 tbsp Sweet Chilli Sauce

1 tbsp Palm Sugar

⅓ cup Coriander leaves, chopped

Process
For the Stock:

  • In a stock pot,add onions and saute till translucent.
  • Then add celery and prawn shells. cook for another minute.
  • Now add lemongrass, coriander roots, galangal, kaffir lime leaves, tamarind pulp and red chillies. Saute for a minute.
  • Add 2 litres of water and boil it for 15-20 minutes on low flame.
  • In the end add prawns and fish, cook it for 5-10 minutes.
  • Add fish sauce and palm sugar. Switch off the flame.
  • Add fresh basil leaves, coriander leaves and lime juice.
  • Keep aside for further use.

For Chilli Crabs:

  • Heat chilli oil in a wok/kadhai
  • Add garlic, red chillies, ginger and cook till raw smell goes off.
  • Add crab, crab claws and crab legs. Cook for 4-5 minutes.
  • Add tomato sauce, fish sauce, sweet chilli sauces and palm sugar.
  • Cook the crab through.
  • Add the Coriander leaves and spring onions, mix well.
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