Craving a vibrant and flavorful seafood dish that's both easy to make and incredibly satisfying? Look no further than this Chili Sambal Crab recipe! This recipe delivers a delicious balance of sweet and savory, showcasing the succulent crab meat in a fiery, aromatic sambal sauce. Forget complicated techniques and lengthy prep times – this dish is surprisingly simple to execute, perfect for a weeknight dinner or a special occasion. The rich, complex flavors of the sambal, perfectly complementing the delicate crab, will tantalize your taste buds and leave you wanting more.
Prepare to be amazed by how quickly and easily you can create this restaurant-quality meal at home. This Chili Sambal Crab recipe is designed for even novice cooks, guiding you through each step with clear instructions and helpful tips. Ready to dive into the deliciousness? Let's get started with the step-by-step process below!
Tools Needed
- Blender
- Pan
- Serving plate
Ingredients
- Flour crabs: 3
- Tomato sauce: 100 ml
- Eggs: 2
- Water: 650 ml
- Dry quilo chili: 25 g
- Yellow onions: 130 g
- Diluted tamarind water: 75 ml
- Red chili: 70 g
- Cilantro roots: 3
- Garlic cloves: 3
- Lemongrass stalk: 1
- Ginger: 10 g
- Galanga: 10 g
- Candlenuts: 2
- Shallots: 100 g
- Bird eye chili: 20 g
- Tapioca flour: 2 tbsp
- Salt: 1 teaspoon
- Cilantro leaves: 1/2 stalk
- Spring onion: 1/2 stalk
- Sugar: 1 tbsp
- Fish sauce: 1 tbsp
- Dry shrimp: 10 g
- Balacan (shrimp paste): 10 g
- Cooking oil: 2 tbsp
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Sambal Paste
- Add 75 ml of water to the tapioca flour and mix well. Set aside.
- Sprinkle 1/3 of the salt over the crabs and set aside.
- Cut herbs (ginger, galanga, lemongrass, red chili, shallots, cilantro roots) into smaller pieces for blending.
- Add all chopped herbs, dry shrimp, balacan, quilo chili, and soaking water to the blender. Blend for about 40 seconds until a fine paste forms.
Step 2. Cook the Sambal and Crabs
- Heat cooking oil in a pan over medium heat. Add chopped onions and fry for 2 minutes until translucent and aromatic.
- Pour the sambar paste into the pan, stirring constantly until well combined. Stir frequently to prevent burning. Cook for about 10-15 minutes until the paste is dry and thick.
- Add diluted tamarind water, fish sauce, sugar, 1/3 of the salt, and tomato sauce. Stir until combined and some liquid evaporates.
- Add the remaining water and stir. Submerge the crabs in the gravy. Bring to a rolling boil for 3-4 minutes.
- Stir crabs to distribute heat. Cover and simmer for another 3 minutes until cooked through.
Step 3. Thicken and Season the Gravy
- Taste and add more salt if needed. Remove crabs and set aside. Thicken the gravy by stirring in the tapioca flour mix and eggs.
Step 4. Garnish and Serve
- Add chopped spring onion and cilantro. Taste and adjust seasonings (e.g., add more tomato sauce). Return crabs to the pan, mix, and arrange on a serving plate. Pour gravy over crabs and garnish with spring onion and cilantro.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Be careful of splattering when cooking the sambar paste.
- Stir occasionally to prevent burning.
- More seasoning can be added to your preference.
Nutrition
- N/A
FAQs
1. Can I use frozen crab meat instead of fresh?
Yes, frozen crab meat works well in this recipe. Just be sure to thaw it completely and pat it dry before adding it to the sauce to prevent it from becoming watery.
2. How can I adjust the spiciness of the sambal?
Control the heat by adjusting the amount of chili you use in the sambal paste. Start with less and add more to your preference. You can also use milder chilies like bird's eye chilies instead of the spicier ones.
This Chili Sambal Crab recipe is a testament to the fact that incredible flavor doesn't require hours of preparation. With its simple steps and stunning results, it's a dish you'll want to make again and again. Enjoy the sweet, savory, and spicy symphony of flavors!