Taschenkrebs-Curry

Ingredients

• 4 bagged crabs (about 250 g each)
• 2 shallots (diced)
• 2 Garlic cloves
• 2 Bell peppers
• 6 tbsp oil
• 1 tbsp curry powder
• 0.5 bunch spring onions
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 kaffir lime leaf
• 2 tbsp sugar
• coriander leaves (for garnish)

Instructions

1. 1.

   Wash the crabs and separate the claws from the body. Twist off and remove the heads.

2. 2.

   Peel the garlic and slice thinly.

3. 3.

   Wash the bell peppers, cut them lengthwise, deseed and slice into strips.

4. 4.

   Sauté shallots, garlic and bell pepper in hot oil. Add the crabs and sprinkle with curry powder. Wash, trim and slice spring onions into rings. Add to the crabs. Then add fish sauce, soy sauce, vinegar and lime juice.

5. 5.

   Peel the kaffir lime leaf, finely chop the zest. Mix with sugar and pour over the crabs. Simmer for about 5 minutes and serve garnished with coriander.