Name: Singgang Crab with Pineapple (Ketam Masak Singgang Bersama Nanas)
Cuisine: Malaysian
Ingredients: Water 250 ml (8 fl oz / 1 cup); Lemongrass 2 stalks, bruised; Turmeric 2-cm (1-in) knob, peeled and sliced; Green chilli ½, seeded and cut in half lengthwise; Dried prawns (shrimps) 2 Tbsp, washed and ground; Pineapple 1, peeled and thinly sliced; Red chilli ½, seeded and cut in half lengthwise; Dried sour fruit (asam gelugor) 2 pieces; Ginger 2.5 cm (1-in) knob, peeled and sliced; Sugar 2 tsp; Crabs 3, about 1 kg (2 lb 3 oz), cleaned and halved; Salt to taste

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Water 250 ml (8 fl oz / 1 cup)
Turmeric

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Heat water in a saucepan. Add turmeric, lemongrass, garlic, dried sour fruit, ginger and dried prawns and bring to the boil.
Put in the green and red chillies. Add the pineapple.
Put in the crabs and stir until crabs are cooked through. Add salt and sugar to taste. Serve immediately.