SAMBAL TOMES BIRJUNGAN (SWEET CHILLI FLOWER CRABS)
Recipe since 1980's
INGREDIENTS:
-500-600gms or 3pcs of flower crabs with shell intact - cleaned, cut bodies into halves, retain shells & drained)
-1 tbsp of dried fried silver ikan bilis (optional fried shallots)
-1 large onion-slice
-1 beaten egg
-1 stalk of spring onion –cut 1cm length
-2 tbsps chopped coriander leaves
-2 tbsps sugar
-Salt to taste
PASTE*Ingredients to be pounded or blended together:
-8 shallots
-4 clove of garlic
-2½ cm ginger
-½ tsp belacan (dried shrimp paste)
-1 cup tamarind juice (from ½ tbsp of tamarind paste with 1 cup of water)
-20 dried chillies-soaked
-2 fresh chillies
-1 fresh tomato
Prepare Dish:
-Heat 2 tbsps of oil in a wok, fry sliced onions until slightly brown
-Add & fry paste till fragrant
-Add in 1 tbsp coriander & fry for a few seconds
-Add Crabs & cooked for 5mins
-When crab start to change red color, add tamarind juice, salt & sugar
-Allow to cook for another 5-7mins by covering wok & let it simmer over high heat until shells turn red
-Add spring onion & stir in beaten egg
-Remove from heat
Serving:
-Serve Hot Sambal Tomes Birjungan and garnish with fried silver ikan bilis or fried shallots & sprinkle with remaining coriander leaves.
Wish you the best of good luck for trying DIY cooking………….
