I have to quickly share this crab laksa with you because this laksa is soooooo delicious..
This laksa now beat all other types of laksa, assam laksa, curry laksa, prawn noodles & etc..The other day my sister asked me whether I want some fresh flower crabs (Sure I want !!) but she only can bring over to me at night. I have been wanting to buy fresh crabs to make this Crab Laksa that I have missed it for too long (the first time I tried was few years back before I start blogging). It is so hard to get fresh crabs near my place. The same night I received the crabs, I proceed to steam it for 15mins and remove the crab meat the same night, and was so anxiously looking to cook this laksa the next day for lunch..
One word to describe this Crab Laksa - 鲜 (fresh)
This crab laksa is similar to Assam laksa but the stock of this crab laksa is made from crab and prawn meat. But they have same garnish ingredients like ginger flower, prawn paste, onion, mint leaves, and etc
I made few changes to the original recipe, such as I add chicken stock and crab stock but not entirely use coconut milk as per original recipe as I feel it will be too creamy. And I did not cook the laksa stock too sour like Assam laksa because I afraid it will over take the freshness from crab..
Try to use fresh crab to cook this laksa, it makes the soup so tasty and fresh..
(recipe source: adapted from Flavours foods magazine, recipe by Theresa Goh, with minor changes)
For the laksa stock
10 dried chillies, soaked in hot water
40g fresh red chillies
5g galangal (lengkuas or blue ginger)
5g shrimp paste (belacan)
2 candlenuts (buah keras)
40g coriander powder1/4tsp pepper
30g dried prawns, soak for 10mins and finely pounded
100g fresh prawns, mince finely
100g cooked crab meat (best to use fresh crabs)
2pcs tamarind peel (asam keeping)
500ml chicken stock
1 cup coconut milk
1/2cup crab stock (after steamed the crabs, retain the stock)
Salt, sugar and fish sauce to taste
- Pour or blend the spice paste ingredients to a smooth paste, adding just enough water to work the blades.
- Heat the oil in a wok and fry the spice paste till aroma.
- Add in coriander powder and pepper, continue to fry for 8mins over low medium heat. Stir all the time as to prevent paste getting burnt.
- Add the dried prawns and continue frying for about 2-3mins. Add the minced prawns, crab meat, tamarind peel, fry for 1 min.
- Add in chicken stock, coconut milk and crab stock, cook over medium to low flame to avoid curdling the coconut milk. Bring to boil, reduce the heat and simmer for at least 15mins.
- Season to taste with salt, sugar and fish sauce. If you prefer the taste to be more sour, add in tamarind water to the stock. If the gravy is too thick, add in warm water when necessary.500g fresh laksa noodles, blanched in hot water and drained
For the garnish ingredients
Prawn paste (Hei Kor)Green Lettuce (Shan Choy), shredded
100g cooked crab meat
1 Japanese cucumber, cored and cut into thin strips
½ pineapple, cored and cut into thin strips
1 onion, thinly sliced
1 ginger flower (bunga kantan), finely sliced
A small bunch of mint leaves
1 red chili, thinly sliced
5 calamansi (kasturi ) limes, halved
To assemble, put some noodles in a bowl. Ladle the hot laksa stock over and drizzle some prawn paste on it. Top with all the garnish ingredients, as desired. Squeeze the calamansi lime juice over the laksa, if using. Add some cut bird’s eye chiliies if you like it extra hot !