Spicy Crabs with Coconut Dumplings
Dive into the vibrant flavors of the sea with this irresistible recipe for Spicy Crabs with Coconut Dumplings! Succulent fresh crabs are simmered in a rich, aromatic sauce infused with coconut milk, curry powder, and a spicy kick from red chilies, delivering bold and exotic flavors in every bite. Complementing the fiery crab is a unique twist—light, tender dumplings made with desiccated coconut, which soak up the luscious sauce for a dreamy fusion of texture and taste. Perfect as a centerpiece for an indulgent seafood dinner, this one-pot dish is packed with layers of spice and creamy coconut goodness, finished with a sprinkle of fresh cilantro for a burst of freshness. Ready in just over an hour, this crowd-pleaser is best served hot alongside steamed rice or enjoyed on its own for a comforting and unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces fresh crabs (cleaned and halved)
- 3 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 4 pieces garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 2 pieces red chili (finely chopped)
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 0.5 teaspoon turmeric powder
- 2 cups coconut milk
- 1 cup chicken or seafood stock
- 1 teaspoon salt
- 1 teaspoon black pepper (freshly ground)
- 1 cup all-purpose flour
- 0.5 cup desiccated coconut
- 1 teaspoon baking powder
- 0.5 cup coconut milk (for dumplings)
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a large, deep pan over medium heat.
Add the chopped onion and sauté until translucent, about 4-5 minutes.
Stir in the minced garlic, grated ginger, and chopped red chili. Cook for 2 more minutes until fragrant.
Mix in the curry powder, paprika, and turmeric powder, and cook for another 1-2 minutes to toast the spices.
Pour in the coconut milk and chicken/seafood stock, stirring well to combine. Bring the mixture to a simmer.
Season the sauce with salt and black pepper, then add the crab pieces. Cover and cook for 15-18 minutes, stirring occasionally, until the crabs are fully cooked and infused with the spicy sauce.
While the crabs cook, prepare the coconut dumplings. In a mixing bowl, combine the all-purpose flour, desiccated coconut, baking powder, and a pinch of salt.
Slowly stir in the 0.5 cup of coconut milk to form a soft, pliable dough. Be careful not to overmix.
Divide the dough into small walnut-sized balls.
Drop the dumplings into the simmering crab sauce. Cover the pan and let the dumplings cook for about 12-15 minutes, until they are puffed and cooked through. Do not open the lid during this time.
Gently stir the dish to ensure the dumplings are coated in the sauce.
Garnish with freshly chopped cilantro and serve hot with steamed rice or on its own.
Nutrition Facts
Calories |
2525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 8636 mg | 375% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 48.2 g | ||
| Protein | 194.9 g | 390% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4249 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
