TOM YUM CHILLI CRABS
Tom Yum (Yam) derives its names from - Tom, the boiling process and Yam, a hot and sour Thai salad. This dish is typically prepared with prawns but the spices work well for crab as well.
Preparation time: 40 minutes (Serves 2)
For Tom Yum
Ingredients:
• 6 prawns grade A (shelled, de-veined and cut into small slices)
• 8 cups stock (prawn shells, onions, celery)
• 80 gms coriander roots (freshly chopped)
• 2 tbsp tamarind (soaked in warm water)
• 80 gms galangal (peeled and sliced)
• 40 gms sea fish (cut in small dices)
• 3 sticks lemon grass (crushed)
• 4 kaffir leaves (hand torn)
• 2 tbsp palm sugar
• 2 red chillies (sliced thinly)
• 45 ml fish sauce
• Fresh coriander leaves
• Fresh basil leaves
• 1 lime juice
Preparation:
• Heat the stock in a casserole
• Add lemongrass, coriander roots, galangal, tomatoes,lime leaves, tamarind pulp and red chillies
• Return to the boil, then reduce the heat and let it simmer for 15 minutes
• Add fish sauce and palm sugar. Give a boil and remove from heat
• Add seafood, fresh basil leaves and coriander leaves
• Add lime juice and cover with a lid
• Add chilli crabs in serving bowls
• Pour the soup over the crabs and serve with lemon wedges
For Chilli Crabs
Ingredients:
• 2 tsp peanut oil
• 1 mud crab
• 2 garlic cloves (crushed)
• 1 fresh red chilli (chopped)
• 1 tbsp grated ginger
• 1 tsp fish sauce
• ¼ cup tomato sauce
• 2 tbsp sweet chilli sauce
• 1 tbsp palm sugar
• 6 spring onions (chopped)
• ⅓ cup fresh coriander (chopped)
Preparation:
• Heat oil in a wok over high flame
• Add garlic, chillies and ginger
• Stir-fry for a minute
• Add the cleaned crab and stir-fry for 4-5 minutes
• Add tomatoes, fish sauce, sweet chilli sauces and sugar
• Stir-fry until the sauce boils and thickens
• Remove from heat
• Add the coriander leaves and shallots
