Serves 4
Ingredients:
2 tablespoons cooking oil
5 cloves garlic, pounded
2 tablespoons sliced ginger
2 cups coconut milk
4 live crabs, chopped to serving pieces
5 green chili peppers
3 suing labuyo (bird’s eye chili)
salt and pepper, to taste
Method:
In a pan, heat oil and sauté garlic and ginger. Pour in coconut milk. Simmer for 5 minutes.
Add chopped crabs, chili peppers and suing labuyo.
Simmer for 20 minutes or until crabs are cooked.
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