Ketam Masak Cili (Classic Crab in Chili Sauce)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring fresh crab stir-fried in a rich, savory, and slightly spicy chili sauce. This recipe emphasizes the natural sweetness of the crab complemented by aromatic spices and a hint of tanginess.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mud crabs4 medium
- Chili paste (sambal tumis)1/2 cup
- Garlic5 cloves, minced
- Ginger1 inch, minced
- Shallots3, sliced
- Tomatoes2, chopped
- Kecap manis (sweet soy sauce)2 tbsp
- Lime juice1 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Water1/4 cup
- Cilantrofor garnish
Langkah
- 1
Clean and cut the crabs into serving pieces. Set aside.
- 2
Heat vegetable oil in a wok or large pan over medium-high heat. Add minced garlic, ginger, and sliced shallots. Stir-fry until fragrant.
- 3
Add the chili paste and stir-fry for 2-3 minutes until the oil separates.
- 4
Add the chopped tomatoes and cook until softened.
- 5
Add the crab pieces to the wok. Stir to coat them evenly with the sauce.
- 6
Pour in the water, kecap manis, and lime juice. Season with salt to taste.
- 7
Cover and simmer for 8-10 minutes, or until the crabs are fully cooked and the sauce has thickened.
- 8
Garnish with fresh cilantro before serving.
