Chilli Crab

Chilli Crab, Coriander, dried Red chillies, Garlic cloves, Mud Crab, Palm Sugar, tamarind juice, tamarind seed, Taucheo

Chilli Crab



1 Mud Crab 1.2 kg
12gm Coriander , chopped
1 tbls Palm Sugar
2 tbls tamarind juice
2 gm Salt
2 tbls Rice Bran oil
1/4 cup Water

Spice Paste

8 dried Red chillies (soak in hot water and deseeded)
1 tbls Taucheo (Soy bean paste)
3 Garlic cloves
2 ½ cm fresh ginger
Tamarind Juice:
5 tamarind seed


Clean the Crab and chop it into pieces. Save the green stuff inside the shell and set aside.
Pound the spice paste with a mortar and pestle. Make sure that the spice paste is finely pounded.
Soak the tamarind seeds in some warm water for 15 mins. Extract the juice and discard the seeds.
Heat up your wok and add Oil.
Stir fry the spice paste until fragrant and spicy.
Add the Crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 mins.
Add the green stuff from the shell and stir well.
Add in Sugar, Tamarind juice, a little Salt to taste and continue stirring for about 2 mins or until all pieces of Crab turn red.
Dish up, garnish with chopped Shallots and Coriander, serve hot.

Chilli Crab