 Kepiting saus Padang, crab in Padang sauce | |
| Alternative names | Indonesian:Kepiting saus Padang |
|---|---|
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | Padang,West Sumatra |
| Serving temperature | Hot |
| Main ingredients | Crab served in Padang-style hot and spicy sauce, which includes chili pepper, garlic, shallot, ginger, turmeric, candlenut and scallion |
Crab in Padang sauce orPadang crab (Indonesian:Kepiting saus Padang) is an Indonesianseafood dish ofcrab served in hot and spicyPadang sauce. It is one of the two most popular ways that crab is served inIndonesia, commonly found in coastal cities with abundant seafood, such asPadang,Jakarta,Medan,Surabaya,Makassar andCirebon.[1] Its closest analogue probably ischili crab; however, Padang crab uses richer spices.
The recipe derived fromWest SumatranPadang style of seasoning seafood with rich, hot and spicybumbu (spice mixture). The ground spice mixture includesshallot,garlic, redchili pepper,bird's eye chili,ginger,turmeric andcandlenut.[2] The most popular crab species used in this recipe ismud crab; sometimesblue crab can also be used.
The crabs are boiled in hot water until medium done and cut into pieces; the hot water being used in the boiling process will be used as crabbroth. Thebumbu ground spices mixture includes garlic, shallot, bird's eye pepper, ginger, turmeric, candlenut and red chili pepper. The ground spice paste isstir-fried briefly inpalm oil to release its aroma, together with choppedonion,salam leaf (Indonesianbay leaf) and keffir lime leaf. Then the crab pieces are mixed with stir-fried spice paste together with crab broth,scallion,tomato ketchup,chili sauce,oyster sauce, salt and pepper. Then the sauce is thickened with beateneggs. The Padang sauce crab tastes savoury, hot and spicy. Other than crab, the identical Padang sauce is often used with other seafood, such askerang saus Padang (clams in Padang sauce).
