Singgang Crab with Pineapple

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

Ketam Masak Singgang Bersama Nanas

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
Gluten-free
South East Asia

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.