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Crabs in Coconut Milk (Ketam Masak Lemak) Recipe

Crabs in Coconut Milk (Ketam Masak Lemak) Recipe

Crabs in Coconut Milk (Ketam Masak Lemak) Recipe

Ingredients :

    • 2 kg (41/2 lbs) fresh crabs (about 6–8 flower crabs)
    • 11/2 cups (350 ml) thin coconut milk
    • 1-cm (1/2-in) galangal root, crushed
    • 1 stalk lemongrass, tender inner part of bottom third only, bruised
    • 1 teaspoon salt
    • 150 g (1 cup) pineapple slices

Spice Paste :

    • 3–4 dried chillies, deseeded, cut into short lengths then soaked to soften
    • 2-cm (3/4-in) turmeric root
    • 2 cloves garlic
    • 5 shallots
    • 1 tablespoon curry powder

Method :

    1. If using life crabs, put the crabs in the freezer for 15–20 minutes to immobilise them. Halve each crab lengthwise with a heavy cleaver, then remove the back and the spongy grey matter. Pull the claws free and smash in several places with a cleaver. Cut each half of the body into 2–3 pieces, keeping the legs attached.
    2. To make the Spice Paste, grind all the ingredients into a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning.
    3. Pour the coconut milk into a saucepan and heat over medium heat. Add the Spice Paste, galangal, lemongrass and salt. Stir until the mixture returns to a boil.
    4. Add the crabs and pineapple slices. Stir for 10 minutes or until the crabs are cooked.
    5. Remove from the heat and serve with rice and other dishes.

Serves 4–6
Preparation time : 30 mins
Cooking time : 20 mins

See also Malaysia Cooking “Grilled Fish with Grated Coconut (Sambal Kelapa) Recipe”