Turmeric Coriander Crab

Serves 4 Entrée

Preparation: 20 mins Cooking 17 mins

• 4 whole raw crabs
• 2 cloves garlic
• 2 tsp coriander seeds
• ½ tsp grated fresh ginger
• ¼ tsp cardamom seeds
• 5 green shallots ½ tsp ground mild paprika
• 2 tsp fresh lemon juice
• 1tsp ground turmeric
  
• 80 ml Chinese rice wine
• 1 tsp sea salt ¼ fresh coriander leaves
• 60 mls peanut oil

1. Clean the crabs, cut into quarters & crack large claws before cooking.

2. Heat a small frying pan over a low-medium heat & add corianders seeds to the dry pan & lightly roast for approx 2 mins or until fragrant. Place into a mortar & pestle, roughly crush the seeds & remove to a small bowl. Then add cardamom & lightly crush & combine with the coriander, paprika, turmeric & salt.

3. Heat the peanut oil in a wok over medium heat & then add the garlic, ginger, shallot & combined spices, stir to combine then add crab, lemon juice and rice wine & toss again.

4. Cook the crab for approx 15 mins toss & turn, 3-4 times during cooking to evenly cook.

5. Cover with wok lid if possible for 5 minutes of cooking time.

6. Add coriander leaves and serve with steamed rice and finger bowls.

Alternatives: Green King Prawns

2006-07-21 12:44:53  Trevor Hosie