Kepiting Saus Padang with a Twist

Ingredients

• 2 lbs (900g) crab, cleaned and cracked 2 lbs (900g) crab, cleaned and cracked
• 1 lb (450g) prawns, peeled and deveined 1 lb (450g) prawns, peeled and deveined
• 1 lb (450g) mussels, cleaned and debearded 1 lb (450g) mussels, cleaned and debearded
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 stalks of lemongrass, bruised 2 stalks of lemongrass, bruised
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 4 red chili peppers, sliced 4 red chili peppers, sliced
• Salt, to taste Salt, to taste
• Fresh cilantro or Thai basil, for garnish Fresh cilantro or Thai basil, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat a large pan over medium heat and add a splash of oil. Sauté the shallots, garlic, ginger, and lemongrass until fragrant.
2. 2.
   Add the turmeric powder, coriander powder, and cumin powder to the pan. Stir well to combine and cook for another minute.
3. 3.
   Pour in the coconut milk and bring to a simmer. Add the tamarind paste, palm sugar, and sliced chili peppers. Stir until the sugar has dissolved.
4. 4.
   In a separate pot, bring water to a boil and add the crab. Cook for 5 minutes, then remove the crab from the pot and set aside.
5. 5.
   Add the prawns and mussels to the simmering sauce. Cook until the prawns turn pink and the mussels open up.
6. 6.
   Gently add the cooked crab to the sauce and stir to coat it with the flavors. Cook for an additional 2 minutes.
7. 7.
   Season with salt to taste. Remove the lemongrass stalks before serving.
8. 8.
   Garnish with fresh cilantro or Thai basil.
9. 9.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Crab — Make sure to clean and crack the crab properly before cooking to ensure easy access to the meat. Use a crab cracker or a mallet to crack the shell without damaging the meat.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of chili peppers or remove the seeds before slicing.
• Adjust the sweetness of the sauce by adding more or less palm sugar according to your taste preference.
• Serve the dish with a side of sambal oelek or chili sauce for an extra kick of heat.
• Fresh seafood is key to the success of this dish, so make sure to choose high-quality ingredients.
• To save time, you can purchase pre-cleaned and cracked crab from your local seafood market.

Serving advice

Serve Kepiting Saus Padang with steamed rice to soak up the flavorful sauce. Provide small bowls for guests to discard the crab shells and enjoy the succulent meat easily.

Presentation advice

Arrange the crab, prawns, and mussels on a large serving platter, and pour the Padang sauce over them. Garnish with fresh cilantro or Thai basil for a pop of color. Serve the dish family-style, allowing everyone to dig in and enjoy the seafood feast.