What about crab cooked in spicy coconut milk? Does that makes your mouth water? Ginataang Alimango (Spicy Crab in Coconut Milk) is such a delicious dish to prepare for the family. It would only take you less than 30 minutes to get it ready. It’s even more delicious if you’ll use fresh crabs and coconut milk.
Here’s how to cook Ginataang Alimango (Spicy Crab in Coconut Milk):
4 pieces medium sized alimango (mud crab)
3 cups coconut milk
3 stalks of lemon grass
1 medium sized onion
4 cloves of garlic
1 tbsp ginger
1 tbsp oyster sauce
2 pcs fresh chili
1 tbsp shrimp paste (bagoong)
3 stalks of pechay
1. Steam the crabs first. It will cook faster when you combine them in the coconut milk. Set aside, let cool and cut into halves. It will absorb the flavor better.
2. In a large pot, heat olive oil.
3. Add in the ginger first. Then the onion and then the garlic.
4. Drop in the shrimp paste. Cook for about 2 minutes.
5. Pour in the coconut milk.
6. Drop the other ingredients. The lemon grass, chilies, oyster sauce and salt and pepper.
7. Let it simmer for 5 minutes.
8. Add in the crabs. Let it cook again for 5 minutes.
9. Put in the pechay leaves. Simmer for a minute.
Ready and Serve!
Note from Delish:
I decided to prepare this dish since I went to the market and I found some fresh, alive and still moving mud crabs. It was even a struggle cooking them because they are trying to resist. lol Instead of using coconut milk in can, I bought the freshly grated one. It’s even more delicious when everything are fresh. I also started by steaming the crabs. That way it would be easier and faster to cook them with the coconut milk. Yet you can directly put them into the coconut milk uncooked. It really depends on you.
If you have any questions, please drop me a message. I’d be glad to answer you.
Watch Ginataang Alimango (Spicy Crab in Coconut Milk) recipe here: