Spicy crab lemak with pineapples is a delectable Malaysian dish with a collaboration of Asian flavors. For this recipe we used a minimal amount of chili. Add more to suit your taste. I also like it when there is a lot of sauce so I put more coconut milk.
2 lbs. blue swimmer crabs
2 finger length red chili
5 shallots peeled
1 3/4 inch piece of fresh turmeric or 1 teaspoon ground turmeric
2 cups thick coconut milk
1 teaspoon salt
1/2 a fresh pineapple, peeled and diced around 1 1/2 cups
Remove the triangular piece on the underside of the crab. Pull off the gills and other grey or green parts from the body. Wash the crabs under running water. Cut the crabs in half using a cleaver and smash the claws. Rinse it one more time and drain well. Set aside.
Combine the chili, shallots and turmeric in a food processor or blender. Process it for 30 seconds or until it becomes pasty. Add a little coconut milk if needed. You in may also use a mortar and pestle if desired.
Place a large saucepan over medium heat. Pour in the coconut milk. After, add the salt and ground paste. Bring it to a boil. Stir occasionally so that the coconut milk won’t curdle.
Put the crabs and pineapple to the coconut milk mixture. Cook it or 15-20 minutes or until the crabs are cooked. Adjust the taste by adding salt. Transfer it to a serving bowl or individual bowls. Serve warm with rice.
Photo Courtesy Of: Wallula Junction