Ginataang Alimasag (Crabs in Coconut Milk) Recipe!!!
thai chili peppers
fresh, canned, or frozen
cut into 3-inch lengths
or salt to taste
Wash the crabs very well to get rid of dirt and grime.
Arrange crabs belly side down in a steamer basket. Salt to taste.
Place steamer basket in a pot of water.
Cover pot and steam over medium heat for 25 to 30 minutes or until shell turns bright orange. Remove from heat.
In a wide pan or wok over medium heat cook garlic, onions and ginger until limp and aromatic.
Add the chili peppers and cook for 35 to 45 seconds.
Add the fish sauce and cook for about 1 to 2 minutes.
Add the coconut milk and simmer until reduced.
Add the squash and cook for about 4 to 5 minutes or until half-cooked.
Add the string beans and cook for about 2 to 3 minutes.
Add the steamed crabs and coconut cream. Stir to combine.
Continue to cook, regularly spooning sauce over crabs, for about 9 to 10 minutes or until sauce is thickened and vegetables are cooked but firm.
Add salt and pepper to taste.
Serve and Enjoy!!!
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