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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pulse peppercorns in a spice grinder until coarsely ground and set aside. Place garlic, turmeric, ginger, salt, and 2 tbsp water in a food processor. Puree into a smooth paste and transfer to a bowl. Stir in reserved pepper. | 2. Heat oil in a 14 inch wok or large skillet over medium-low heat. Add paste and cook, stirring occasionally, until fragrant and paste begins to separate (10 minutes). | 3. Increase heat to medium-high. Add crab all at once and 3/4 cup water and bring to a boil. | 4. Cook, stirring constantly, until crab shells are bright red and meat is heated through (5–7 minutes). Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black peppercorn	6	tablespoons		1210.4027	0.0	269.2806	6.8
garlic clove	8		chopped	1210.4027	0.0	269.2806	6.8
turmeric	1	piece	peeled sliced ground	-	-	-	-
ginger	1	piece	peeled sliced	-	-	-	-
salt				-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
peanut oil	3	tablespoons		358.02	0.0	0.0	40.5
king crab snow leg	3	lb	precooked precooked	1210.4027	0.0	269.2806	6.8
water	3/4	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.