All posts tagged: Crab Dish

rootsandleisure_recipe

#Recipe | Naga Style Crab with Garlic Chives

Published by Inali Jane Ayemi

Today our contributor Inali from Nagaland shares a secret recipe from her kitchen. It’s a crab dish cooked Naga style with an Asian twist using fish sauce and oyster sauce. With an interesting blend of Asian flavors along with local garlic chives, this recipe is a must try for all seafood – and crab lovers! Read on to know how to cook crab in Inali’s local Naga style. Ingredients (clockwise from left): Green chilies, ginger, garlic, Sichuan pepper, dark soya sauce, fish sauce, oyster sauce, red chili sauce, corn flour, tomatoes and garlic chives (bottom) Ingredients : Fresh local crabs – 14 to 16 (depends on your serving) Big red tomatoes – 3 Green chilies – 6 to 8 Fresh ginger and garlic paste 1 tablespoon of fish sauce 1 tablespoon of oyster sauce 1 tablespoon of red chili sauce 1 tablespoon of dark soya sauce 1 tablespoon of cornflour Szechuan pepper – 8 to 10 pieces Green herb of your choice (used Asian chives here) Salt Directions to cook: Clean the crabs thoroughly. Add the crabs, sliced tomatoes …

RootsandLeisure_Crab

Recipe | Naga Style Crab Dish

Published by Vilme

During the rainy season, we get a lot crabs –  fresh from the small streams and river we have around us [in Nagaland] . So  today we would like to share a simple crab recipe. So next time you catch hold some fresh crabs, do try this out. Before you start the preparation, make sure you soak the crab (especially if you buy them alive) in hot boiling water for about 10 minutes. After this, wash them with cold water 2 to 3 times.  Ingredients you’ll need:  Fresh river crabs ( 15-20 crabs) 8 red dry chillies 4 tablespoons of fresh bamboo shoot juice 5 gloves of garlic 1 small ginger 1 handful of spring onion finely chopped 750 ml of water Salt to taste Directions to Cook: After the crabs are washed thoroughly, place them in a deep saucepan /wok. Put all the ingredients together and cook till all the water has been absorbed. Usually 30-35 minutes. Serve with rice, Naga style.