Ingredients

4 large crabs
1 1//2 cups coconut cream
1 cup coconut milk
1 tablespoon chopped ginger
4 cloves garlic, minced
1 medium onion, chopped
1 bunch water spinach
2 tablespoons cooking oil
salt and pepper, to taste

Method

* Wash crabs thoroughly and set aside. Wash and roughly chop water spinach, but discard the hard stem parts; set aside.

* In a large wok or skillet, heat oil over medium high heat. Saute ginger until aromatic and then add garlic and onions. Cook until soft but not browned. Add the coconut milk and 1/2 of the coconut cream; bring to a boil. Add the crabs and cook for 15 minutes. Pour in the rest of the coconut cream and cook for another 8-10 minutes.Season with salt and pepper. Mix in water spinach and cook for another 2 minutes. Transfer onto a serving platter and enjoy!

LEAVE A REPLY

Please enter your comment!
Please enter your name here