• 1
Crab (cooked)
• Indian
Corn Flour and
Water (mixed)
• 4 Spring
Onions (finely chopped)
• 1 Red Chilli (Lal Mirch)
• 2
Cloves of
Garlic (Lehsan)
• 1" piece
Ginger Root (Adrak) (finely chopped)
• A bunch of Fresh
Coriander/Cilantro Leaves (Hara Dhania) (finely chopped)
• 2 tbsp.
Sugar • 1 tbsp. Soy Sauce
• 1 tsp. Thai
Fish Sauce (Nam Pla)
• Ju
Ice of 1
Lime (Nimbu)
• 1 pint (570 ml)
Water
How to make Crab with Ginger and Spring Onions
METHOD:
1. Heat the water in a saucepan and cook the garlic, ginger, sugar, soy sauce and thai fish sauce over high heat for 5 minutes.
2. Add the lime juice, the chilli. To thicken the sauce, mix a spoonful of the indian corn flour and water together to form a thin paste and add slowly to the sauce until it thickens. To add colour and flavour to the sauce, add the spring onions and coriander at the last minute.
3. Take the white meat out of the crab’s claws and mix with the rest of the soft meat. Once the crab has been dressed, pour the sauce over the meat and bake in a hot oven for 10 minutes until golden.