Esta es una exhibición prevé de cómo se va ver la receta de 'Nandu Rasam (Crab Legs Pepper Soup)' imprimido.

Receta Nandu Rasam (Crab Legs Pepper Soup)
by Navaneetham Krishnan

Nandu Rasam (Crab Legs Pepper Soup)

Another version; easier and simpler compared to "Rasam with crab legs".

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Malaisia Malaysian
Tiempo para Cocinar: Raciónes: 4 person

Va Bien Con: its a side dish for rice

Ingredientes

  • 8-10 crab legs - cracked
  • 5 shallots - sliced thinly
  • 1 inch ginger - sliced thinly
  • 5 garlic - chopped
  • 4-5 dried red chilies - cut into sections
  • 2 sprigs curry leaves
  • 2 tbsp tamarind/asam juice
  • 2-3 stalks coriander leaves - roughly chopped
  • 3 tbsp oil
  • Salt for taste
  • Spices
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 1/2 tsp turmeric/kunyit powder
  • 1/2 tsp black pepper powder
  • 1/2 tsp white pepper powder

Direcciones

  1. When oil is heated, saute shallots, ginger and garlic for about 2-3 mins.
  2. Add spices and crab legs.
  3. Stir together until legs becomes slightly reddish.
  4. Add dried chilies and curry leaves.
  5. Stir again and pour 1/2 liter of water.
  6. When soup is heated through, add tamarind juice and salt
  7. Stir in coriander leaves and remove from heat.