Crab with Ginger and Spring Onions

By on September 3, 2011

 Crab with Ginger and Spring Onions


  • 1 Crab (cooked)
  • Indian Corn Flour and Water (mixed)
  • 4 Spring Onions (finely chopped)
  • 1 Red Chilli (Lal Mirch)
  • 2 cloves of Garlic (Lehsan)
  • 1″ piece Ginger Root (Adrak) (finely chopped)
  • A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (finely chopped)
  • 2 tbsp. Sugar
  • 1 tbsp. Soy Sauce
  • 1 tsp. Thai Fish Sauce (Nam Pla)
  • Juice of 1 Lime (Nimbu)
  • 1 pint (570 ml) Water


  • Heat the water in a saucepan and cook the garlic, ginger, sugar, soy sauce and thai fish sauce over high heat for 5 minutes. Add the lime juice, the chilli. To thicken the sauce, mix a spoonful of the indian corn flour and water together to form a thin paste and add slowly to the sauce until it thickens. To add colour and flavour to the sauce, add the spring onions and coriander at the last minute.
  • Take the white meat out of the crab’s claws and mix with the rest of the soft meat. Once the crab has been dressed, pour the sauce over the meat and bake in a hot oven for 10 minutes until golden.