Prepare to embark on a culinary journey with our RWB Golden Chilli Crab with Aromatic Spices! This gourmet masterpiece showcases the rich depth and vibrant character of the Rempah Warisan Bernam spice collection, transforming fresh crab into an unforgettable feast. We harness the robust foundation of Rempah Warisan Bernam Fish Curry Powder, specifically formulated to complement seafood, and elevate it with the fiery kick of Rempah Warisan Bernam Pure Chilli Powder. The aromatic complexity is further deepened by generous measures of earthy Rempah Warisan Bernam Coriander Powder and warm Rempah Warisan Bernam Cumin Powder, all unified by the golden hue and subtle notes of Rempah Warisan Bernam Turmeric Pure. The result is a lusciously thick, spicy-sweet, and tangy sauce that clings to every succulent piece of crab, promising an explosion of Malaysian-inspired flavors that will tantalize your taste buds and leave you craving more.
Ingredients:
For the Crab:
- 2-3 large live mud crabs (approx. 1.2 - 1.5 kg total), cleaned and chopped into pieces, claws cracked
- 1/2 cup cooking oil
For the Aromatic Paste:
- 8-10 shallots, peeled
- 1 whole head garlic, peeled
- 2-inch piece ginger, peeled
- 5-8 bird's eye chillies (optional, for extra heat), stemmed
- 2 stalks lemongrass, bruised
- 1 sprig fresh curry leaves (optional)
Rempah Warisan Bernam Spice Blend:
- 3 tablespoons Rempah Warisan Bernam Fish Curry Powder
- 2 tablespoons Rempah Warisan Bernam Pure Chilli Powder (adjust to desired heat level)
- 2 tablespoons Rempah Warisan Bernam Coriander Powder
- 1 tablespoon Rempah Warisan Bernam Cumin Powder
- 1 teaspoon Rempah Warisan Bernam Turmeric Pure
- 1/2 cup water (to mix spices)
For the Sauce:
- 2 tablespoons tamarind paste, mixed with 1/2 cup warm water, strained to get tamarind juice
- 3 tablespoons tomato paste
- 1/2 cup tomato sauce (ketchup)
- 1 cup chicken stock or water
- 2-3 tablespoons palm sugar or brown sugar (adjust to taste)
- Salt to taste
- 2 large eggs, lightly beaten
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for extra thickening, optional)
For Garnish:
- Fresh coriander leaves, chopped
- Red chillies, sliced
Instructions:
- Prepare the Crab: Thoroughly clean the crabs under running water. Using a sturdy cleaver, chop each crab into 4-6 pieces, making sure to crack the larger claws to allow the sauce to penetrate. Set aside.
- Prepare the RWB Spice Blend: In a medium bowl, combine the Rempah Warisan Bernam Fish Curry Powder, Rempah Warisan Bernam Pure Chilli Powder, Rempah Warisan Bernam Coriander Powder, Rempah Warisan Bernam Cumin Powder, and Rempah Warisan Bernam Turmeric Pure with 1/2 cup of water. Stir well to form a thick, smooth paste. This ensures the spices bloom evenly when cooked.
- Prepare Aromatic Paste: In a food processor or using a mortar and pestle, blend or finely pound the shallots, garlic, ginger, and bird's eye chillies (if using) into a smooth paste.
- Sauté Aromatics: Heat the 1/2 cup of cooking oil in a large wok or deep pot over medium-high heat. Add the blended aromatic paste, bruised lemongrass, and curry leaves (if using). Sauté, stirring frequently, until the paste is very fragrant and lightly golden, about 5-7 minutes.
- Bloom the Spices: Reduce heat to medium. Add the prepared Rempah Warisan Bernam spice paste to the wok. Continue to stir and cook for 8-10 minutes, ensuring the spices are thoroughly cooked out and the oil begins to separate from the paste. This step is crucial for developing the deep, layered flavors.
- Build the Sauce Base: Stir in the tomato paste and cook for another 2 minutes. Pour in the strained tamarind juice, tomato sauce/ketchup, chicken stock or water, palm sugar, and a pinch of salt. Bring the sauce to a gentle simmer, stirring to combine all ingredients.
- Cook the Crab: Add the prepared crab pieces to the simmering sauce. Toss well to ensure all the crab is thoroughly coated. Cover the wok and cook for 8-10 minutes, or until the crab shells turn bright red and the crab meat is opaque and cooked through.
- Thicken and Finish: Uncover the wok. Taste the sauce and adjust the sweetness and saltiness to your preference. If you desire a thicker sauce, stir in the cornstarch slurry and cook for another minute until the sauce reaches your desired consistency. Slowly drizzle the lightly beaten eggs into the simmering sauce while gently stirring. This will create beautiful, silky egg ribbons that add a wonderful texture and richness to the dish.
- Serve: Transfer the glorious RWB Golden Chilli Crab with Aromatic Spices to a large serving platter. Garnish generously with fresh coriander leaves and sliced red chillies. Serve immediately with plenty of steamed white rice or warm mantou buns to soak up every last drop of the exquisite sauce. Enjoy this gourmet experience!
This recipe features our heritage collection:
Fish Curry Powder
Pure Chilli Powder
Coriander Powder
Cumin Powder
Turmeric Pure