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Ingredients
- Serves 2-4 people
1 kg small crabs
1 lime
20 g tauco
19 g chili sauce
19 g oyster sauce
1 egg
3 g salt
10 g chicken powder
8 g sugar
200 ml water
20 g fried shallots
For the spice paste:
30 g shallots
20 g garlic
10 g ginger
60 g red tomatoes
85 g big red chili
10 g red cayenne pepper
30 ml cooking oil
Rajungan Sambal Tauco
Similar but not identical, rajungan (swimming crab) is a slimmer version of kepiting (crab). Although it is smaller, the swimming crab has a higher protein content and lower in fat and cholesterol. For those looking for a healthier dinner option, this Rajungan Sambal Tauco recipe is for you. Cooked with a fragrant spice paste made of tauco (fermented soybean paste) and chili, this savory seafood dish is the definition of fresh, tangy and tasty. Don’t be afraid to get your hands dirty munching on this Indonesian culinary delight.
- Easy
- 60 min
- 30 min
- 15 min
- 2 steps
- 18 Ingredients
- Easy
- 2 steps
- 18 Ingredients
- 60 min
- 30 min
- 15 min
Directions
-
Prepare the crab
Clean the crab then cut each into half.
Boil the crab for 15 minutes then remove from heat and set aside.
-
Prepare the sauce
In a food processor or mortar and pestle, blend the shallots, garlic, ginger, red tomato, big red chili and red cayenne pepper.
In a pan on medium heat, fry the spices until fragrant, and you see oil coming out.
To the pan, add water, salt, chicken powder, sugar, chili sauce and oyster sauce.
Stir to combine well, then add the tauco boiled crab. Mix well.
Beat the eggs and pour them into the pan, mix to combine and bring to a boil. Once the sauce has thickened, remove from heat and set aside.
Plate and Serve!
Transfer the crab and sauce onto your serving plate.
Garnish with fried shallots and serve.
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Ingredients
- Serves 2-4 people
-
1 kg small crabs
-
1 lime
-
20 g tauco
-
19 g chili sauce
-
19 g oyster sauce
-
1 egg
-
3 g salt
-
10 g chicken powder
-
8 g sugar
-
200 ml water
-
20 g fried shallots
-
For the spice paste:
30 g shallots
-
20 g garlic
-
10 g ginger
-
60 g red tomatoes
-
85 g big red chili
-
10 g red cayenne pepper
-
30 ml cooking oil
Nutrition
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