River crab with Malaysian spices and leeks

Ingredients

• 4 large river crab tails (pre-cooked, thawed)
• 2 cm ginger
• chili powder
• 2 curry leaves
• 2 tbsp sesame oil
• 2 tbsp Lime juice
• 1 tsp palm sugar
• 1.5 stalks leeks
• 1 Garlic clove
• 2 tbsp butter
• 1 pinch cumin
• a pinch chili flakes
• Salt
• Pepper
• 250 ml coconut milk
• 150 ml coconut milk
• 50 ml strong fish stock
• 3 tbsp shrimp paste
• a pinch turmeric

Instructions

1. 1.

   Place the crab tails in a bowl. Peel and grate the ginger finely, then add chili powder, curry leaves, sesame oil, lime juice, and palm sugar; mix well and marinate for 30 minutes.

2. 2.

   Halve the leeks lengthwise, clean them, and slice into fine strips. Peel and finely chop the garlic. Sauté both in butter, season with cumin, salt, and pepper. Add coconut milk and simmer for 5-8 minutes. In the meantime, briefly grill the crab tails.

3. 3.

   Heat coconut milk in a small pot for the sauce, add turmeric and shrimp paste, then adjust seasoning with fish stock.

4. 4.

   Arrange the vegetables on plates, place one crab tail on each, and serve garnished with the sauce.