Crab with Coconut Sauce Recipe (Ketam Masak Lemak )


  • 8 small crabs

  • 4 fresh red chilies

  • 1 stalk serai (lemon grass)

  • 1 inch piece langkuas, peeled and shredded

  • 1 teaspoon turmeric powder

  • 125ml thick coconut milk

  • 250ml thin coconut milk

  • freshly ground black pepper

  • salt to taste


  • Clean the crabs, removing stomach and underneath part of shell.

  • Grind together the chilies, serai, langkuas and turmeric powder to form a paste.

  • Pour the coconut milk into a large pan and add the ground spices.

  • Mix well and bring to the boil. When boiling toss in the crabs, lower the heat and allow to simmer until the liquid has reduced to a thick sauce.

  • Serve by placing the crabs on a bed of rice and pouring over the sauce. (As an alternative, instead of hot with rice the dish can be allowed to cool and served with salad.)

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