Ginataang Alimasag (Crabs in Coconut Milk)
Description
In this ginataang alimasag (crabs in coconut milk) recipe, crabs are simmered in coconut milk, shrimp paste, ginger, and chiles for a Filipino stew.
Ingredients
•
2 whole Dungeness crabs
•
1/2 cup garlic oil
•
1/2 cup sliced garlic
•
1 yellow onion, sliced
•
1 cup thinly sliced ginger rounds, with skin on
•
1/2 cup bias-sliced scallions, whites only
•
kosher salt and ground black pepper to taste
•
1 tablespoon fish sauce
•
1 (8 3/4 ounce) jar sauteed shrimp paste (such as Kamayan)
•
5 Thai chiles, sliced into thin rings
•
1 1/2 quarts coconut milk
•
1/2 quart water, or more as needed
•
1 bunch fresh spinach
•
1/2 cup bias-sliced scallions, greens only
Directions
1
Fill a large bowl with ice and cold water. Bring a large pot of salted water to a boil. Add crabs; cook until shells turn bright red, 8 to 10 minutes. Plunge crabs into ice water to stop the cooking process. Drain and set aside.
2
Heat a large wok over medium-high heat. Add garlic oil and garlic; cook until garlic lightly toasted and golden brown, 2 to 3 minutes. Add onion and ginger; cook until onion is translucent, 4 to 5 minutes. Add scallion whites; season with a few pinches of salt and black pepper.
3
Add fish sauce; let infuse for 1 minute. Stir in shrimp paste; cook until toasted, about 3 minutes. Add Thai chilies; cook for 1 minute. Pour in coconut milk and water; bring to a simmer. Reduce heat to medium-low; cook until sauce is thickened, about 10 minutes, adding more water if sauce too dry.
4
Meanwhile, crack open crabs; remove meat and discard shells. Add crabmeat to sauce along with any accumulated juices; simmer until flavors meld, 8 to 10 minutes. Season with salt and black pepper. Toss in spinach until wilted. Garnish with scallion greens.