Looks like it's recipe time again. You see, I've been invited by Kai of Sweet Bucaio to participate in Lasang Pinoy 24: Loco Over Coco, a Filipino foodie carnival. Seeing as I've been meaning to join these wonderful folks who love Pinoy food like I do for a while now, I thought I'd finally give it a go.
I know I already shared my Tuna in Coconut Cream Recipe early this month. So now, I thought I'd share with you my Blue Crabs and Vegetables in Coconut Sauce Recipe next.
Yes, I am crazy over coconuts. And seafood. 😉
Just read on to see how I prepare this dish...
- 1 medium sized red onion (sliced)
- 1-2 tbsp of fresh ginger (cut around 1 to 1.5 inch of ginger and slice in to small pieces)
- 3-4 cloves of fresh garlic (peeled and crushed)
- 2-3 medium to large sized blue crabs (or any crabs for that matter; I've also cooked this dish using prawns, so you can do this too)
- 1 can of coconut milk or coconut cream (approx. 250 grams)
- 1 cup water or vegetable stock
- 1 cup string beans or snow peas
- 2 cups butternut or squash/pumpkin (sliced in to small pieces)
- 1 tsp curry powder
- Salt and pepper to taste
- 1 tsp chilli powder (optional)
- 1/2 lime (squeezed)
- 1/4 cup fresh coriander
How To Cook:
Boil fresh crabs (or prawns) in plenty of water until they're almost cooked. Depending on the size of the crabs, this can take from 20 to 30 minutes. Be careful not to boil too much or too little. My gauge is to wait 5 minutes or so after the crab has changed colour (in to orange). Once ready, take out of water and allow to cool slightly. Remove the top crab shell and insides. Once cleaned, halve the crabs. Set aside.
Saute crushed garlic, onions, and ginger until lightly brown in a wok or big pan. Add the crabs. Then, add the coconut cream or milk. Mix. Add curry powder, salt, pepper, chilli powder (if opted), and lime juice. Mix. Add the butternut (or squash/pumpkin) and mix. Once the butternut has softened, add the snow peas (or beans) and coriander. Mix. Simmer for 5 to 10 minutes. When using snow peas, try not to overcook as it's nice to keep it a bit crunchy.
Serve in a dish. Garnish with leftover fresh leaves of coriander. White jasmine rice is its perfect accompaniment.
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