Padang-Style Crab with Spicy Sauce
Ingredients
- 1 kg crab with lime juice as needed
- 2 tablespoons bottled chili sauce
- 5 tablespoons bottled tomato sauce (or 2 fresh tomatoes blended plus 2 sachets tomato sauce)
- 3 tablespoons oyster sauce
Ground spices
- 8 shallots
- 5 garlic cloves
- 4 candlenuts, roasted
- 5-6 large red chilies
- 1 turmeric root, roasted
Stir-fry
- 1 tablespoon butter and oil as needed
- 1/2 onion, thinly sliced
- 3 bay leaves
- 3 kaffir lime leaves
- Green onion, sliced about 2 cm
- Salt as needed
- Sugar as needed
- Stock powder as needed
- 2 ginger pieces, smashed
Final
- 1 egg, beaten
Preparation
Clean the crab, squeeze with lime juice, let it sit, and steam for about 1 minute or stir-fry in a pan with oil and butter until half-cooked and color changes, then set aside
In the same wok used for the crab, add oil and butter
Sauté onion, smashed ginger, bay leaves, and kaffir lime leaves until fragrant
Add all ground spices and sauté until fragrant
Add tomato sauce, chili sauce, oyster sauce, salt, sugar, and stock powder, then adjust seasoning
Add the crab and about a glass of water, cover, cook on low heat with occasional stirring for about 15 minutes, ensuring not to overcook
After cooking, arrange the crab on a serving plate
Check the sauce consistency, add water if needed, adjust taste, cook for a few more moments
Pour in the beaten egg, stir until the egg becomes stringy, then turn off the heat
Pour the sauce over the crab and serve
Notes
This recipe emphasizes more spices than bottled sauces, adjustments can be made based on personal preference
