Ginataang King Crabs, King Crabs in Coconut Milk

Ginataang King Crab, King Crab in Coconut Milk
Ginataang King Crabs, King Crabs in Coconut Milk. King crabs are usually found in cold seas like the Alaskan king crabs. King crabs are sold in this part of the world frozen from Alaska. It’s been some time now that I am asking myself, how it would be, if these crabs are cooked as ginaatang the Pinoy way. Even thou the Alaskan king crabs are costly I bought half of the king crab which consist of half side of the crab’s legs, claw and body, this is to try to cook if myself with coconut milk.

Ginataang King Crab

Cooking was basically the same on how most Pinoy cook ginataang alimasag, I used pumpkin, eggplant and string bean for the vegetables. The king crab’s meats are firmer compared to the crabs that we are used to. Although the king crabs are meatier our local crabs are tastier probably the meat are soft and tasty. Here is the recipe of my Ginataang King Crab, King Crab in Coconut Milk should you want to try.

King Crab in Coconut Milk

Ginataang King Crab Legs

Ingredients:

1 1/2 kilo, king crab
1/2 head garlic chopped
2 thumb size ginger, sliced
1 medium size onion chopped
1 small bundle string beans cut into 2” length
1/4 small pumpkin, skinned, sliced
2 medium size eggplant, sliced
1 big can condensed coconut milk
2-3 hot red and green long chili, chopped
1 small bundle spring onion
2-3 pieces bay leaf
1/2 tbsp. cracked peppercorns
2-3 tbsp. fish sauce
salt
cooking oil

King Crab Legs

Alsakan King Crab Legs

Cooking procedure:

Cut the crab/legs into serving sizes, using a scissor cut the shells along the length leaving the meat inside the shells, keep aside. In a large wok sauté garlic, ginger and onion until fragrant. Add 1/2 of the coconut milk and 1 cup of water bring it to a boil and simmer for 3 to 5 minutes, stirring occasionally or until the coconut milk is reduce to about half.

Ginataang King Crab - Cooking Procedure

Add in the vegetables crabs, red and green chili, peppercorn, bay leaf and fish sauce, continue to cook at moderate to low heat for 2 to 3 minutes add in the crabs, the remaining coconut and spring onion and continue to cook for another 3 to 5 minutes. Correct saltiness if required. Serve with a lot of rice.

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