Coconut Milk Dip with Crab Meat

Ingredients

Thick coconut milk                            1 ½ cup
Blue crab meat                                200 grams
Minced shrimp meat                          3 tablespoons
Minced pork                                    3 tablespoons
Shallots, peeled and ready to pound    2 shallots
Chopped shallots                             ¼ cups
Yellow, red and green peppers           3-5 chilies
Palm sugar                                     3 tablespoons
Concentrated tamarind juice              3 tablespoons
Salt                                               1 tablespoon
Fresh vegetables

Directions for cooking Coconut Milk Dip with Crab Meat

1. Simmer the thick coconut milk until the coconut oil separates from its milky texture.
2. Pound two shallots using a mortar until finely pounded. Put the pounded shallot in the simmered coconut milk.
   Add minced shrimp, minced pork and chilies. Heat until cooked (low heat). Then add Minced shrimp meat, chopped shallots, palm sugar, tamarind juice and salt. Adjust the flavor to taste and simmer until thick. Serve in a bowl alongside fresh vegetable.

The food characteristics: The curry should be a bit watery. The flavor should be well-balanced with sweetness, saltiness, and sourness, complemented by the fragrant aroma of coconut milk.

Suggestions and techniques

1. Fresh crab meat has a naturally sweet flavor.
2. If the crab meat is not steamed beforehand, the coconut milk should be added once it is boiling to avoid the development of a fishy smell
3. Serve with fresh vegetables such as cucumber, white turmeric, long beans, eggplant, coriander, olive shoots, mango shoots, and others