Gulai Manis Rajungan, West Sumatran Blue Crab Curry

Gulai Manis Rajungan, West Sumatran Blue Crab Curry


Gulai Manis Rajungan
West Sumatran Blue Crab Curry
recipe by Tabloid Nova, modified by me

5 – 6 blue crabs, brushed
1200 ml coconut milk (I combined 1000 ml coconut milk, 1/4 cup coconut cream, and 200 ml clam juice)
4 red/cayenne chilies, cut lengthwise
2 asam kandis (can be substituted for kokkam or gorakha, find this ingredient at Indian/Carribean stores)
2 lemongrasses, take the white parts and bruise
oil for stir fry

Grind into spices (bumbu/rempah) a paste
7 shallots
3 cloves garlic
3 cm long turmeric, roasted and peeled (can be used for turmeric powder instead)
2 cm long ginger, peeled
2 cm long galangal
1 tsp whitepeppercorn
1 tsp coroander seed
1 1/2 tsp kosher salt

1. Steam the crabs until turn colour.

2. At medium – high, heat up the oil in a pot. Stir fry bumbu/rempah paste until fragrant. Add chilies and cook until wilted.

3. Reduce the heat. Add clam juice, coconut cream and coconut milk.

4. Stir occasionally in order to have a good mixture not bursted one unti it’s boiled.

5. Add crabs and asam kandis, cook until the liquid thicken. Remove and serve with rice.

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