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Marmak crab

  • 8servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B12, H, C, E
MineralsNatrium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3x 1 1/2kg blue swimmer crabs

  2. 1/3 cup (80ml) peanut oil

  3. 6 red shallots, sliced

  4. 4 cloves garlic, sliced

  5. 1 1/2 cups (375ml) coconut cream

  6. coconut, grated

  7. small pineapple, peeled and diced

  8. 1 teaspoon sea salt, plus extra to taste

  9. lime

  10. 1 tablespoon chilli powder

  11. 2 tablespoons ground coriander

  12. 1 teaspoon ground turmeric

  13. 8 red shallots, roughly chopped

  14. 2 cloves garlic, roughly chopped

  15. 2 1/2cm piece ginger, roughly chopped

  16. 3 brown cardamom seeds

  17. 2 green cardamom seeds

  18. 2 star anise

  19. 1 small stick cinnamon

  20. 2 cloves

  21. 1 teaspoon poppy seeds

Instructions Jump to Ingredients ↑

  1. To make chilli paste, mix chilli powder, coriander and turmeric in a small bowl with a little water to form a thick paste.

  2. To make spice paste, pound all ingredients in a mortar and pestle (or pulse briefly in a food processor).

  3. Clean crabs; trim legs, cut body into quarters, remove and crack claws.

  4. Heat oil in a wok. Lightly brown shallots and garlic. Add chilli paste and fry for 2-3mins. Add spice paste and fry for 1min or until fragrant, adding a little coconut cream to prevent ingredients from sticking to pan. Add crab and stir-fry for 5mins, coating well with spices. Add remaining coconut cream and grated coconut. Bring to a boil. Reduce heat; stir in pineapple and salt. Cover and simmer for 8-10mins or until crab is cooked and very little sauce remains. Squeeze lime over top and serve.

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