Padangese Hot and Spicy Chilli Crab (Kepiting Saos Padang)
  • 2 big-sized crabs (about 500 gr), cleaned, boiled
  • 5 tbs tomato sauce
  • 2 tbs chilli sauce (Indonesian chilli sauce)
  • 4 tbs oyster sauce
  • 150 ml water
  • 1½ tbs corn starch, dissolve in a tbs of water
  • 1 tsp pepper
  • ½ tsp lime juice
Finely ground:
  • 5 shallots (can be change with 1 small-sized onion, sliced)
  • 3 garlic
  • 3-4 red chillies
  • 3 bird-eye chillies (you can add more bird-eye chillies if you want more spicy)
  • 3 cm turmeric
  • 1 tsp pepper
  • salt and sugar as desired
  1. In a large skillet, heat up the cooking oil in medium-high heat. Saute the ground spice until fragrant. Add the tomato sauce, chilli sauce and oyster sauce. Stirring often and cooked until well done.
  2. Add the crabs, stir it. Add water and bring to boil in a high heat. Adjust the taste with add some sugar and salt. Wait until bubbling.
  3. Add the dissolve corn starch, stir it and cook it in low-heat until the sauce come inside the crabs meat and let the sauce thicken. Add lime juice, stir it for a while then turn off the heat. Ready to be served with hot steamed rice or hot Mantaou.
Recipe by My Little Kitchen at