2 clusters of king crab legs
1 dried coconut
8 cloves of garlic
5-8 leaves of shadon beni or cilantro
3 piementos (optional)
1 habanero pepper
a knob of ginger or 2 tablespoons fresh ginger
2 stalks of green onions
2 tablespoon fresh thyme, stems removed
1 tablespoon salt
1 tablespoon black pepper
2 tablespoon curry powder
1 tablespoon vegetable oil
1 small white onion, sliced
1 stalk chinese celery, chopped
For the Dumplings:
1 cup plain flour
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon finely chopped green onions
1 teaspoon finely chopped chinese celery
1 tablespoon of golden ray butter or margarine
1/2 white onion thinly sliced
1 piemento pepper chopped or 1 thai pepper
Prepare your coconut to get the milk.
When you go into the grocery be sure to look for a dried coconut. The coconut has to be brown. Shake it and make sure it has water in it.
The coconut has to be cracked down the middle and split in two. The white jelly on the inside should be white, and hard. If you have a coconut mill, grate the coconut into a bowl.
If you do not have a coconut mill, you can remove the hard outer shell and blend the jelly in a blenda or food processor with a cup of water.
Once the coconut is grated finely, add 3 cup of water to it. Using your hands and fingers you are going to squueze the coconut pulp to generate the milk.
Strain the white milk into a big bowl and toss the dried coconut pulp out. Set the milk aside.
To a food processor, add the shadow beni or cilantro, the green onions, ginger, 6 clives of garlic, the habanero pepper, two pimentos, and the thyme. Pulse until smooth. You may have to add a few teaspoons of water if its sticking.
Chop the crab clusters in to 3 inch pieces. Place it in a big bowl. Add all of the green seasoning that you just made, reserving 1 tablespoon of it. Season the crab with salt and black pepper.
Heat a wide skillet on the stove on medium to high heat. Add the oil.
Add the curry powder to a small bowl and add enough water to make a thick slurry with it. About 2 tablespoons of water. Add the reserved tablespoon of green seasoning to the curry clurry. Mix.
Pour the curry slurry into the hot oil. Becareful of splatter. Keep mixing so that it does not burn.
Once the curry starts to stick, add in the sliced onions, the two cloves of garlic, crushed and the piemento pepper. Saute until the onions are just starting to soften.
Add in the crab, with all the seasonings in it. Mix and allow to fry for 5-7 minutes.
Pour in the coconut milk, it should be about 4 cups. Add the chopped cilantro. Cover and let it cook until the broth has reduced to a thick gravy. Once the gravy has reduced, taste for seasoning. Adjust as necessary. Remove from the heat.
Prepare the Dumplings:
Place a pot of water on the stove to come to a boil.
In a bowl, add the flour, salt, black pepper, sugar, chopped chinese and about 1/3 cup of water. Mix adding more or less water as necessary to form into a firm ball.
Once you form a firm ball, using a rolling pin, roll out the dough to a 1/2 inch thickness. Cut length wise to make small, 2-3 inch squares.
Drop the squares into the boiling water. Once the dumplings starts to float to the top, that means it is done. Using a slotted spoon, remove the dumplings and place in a bowl.
Heat a skillet on the stove, add the butter and sliced onions. Once the onions has softened, add the pimentos, the boiled dumplings and the green onions. Mix.
The dumplings only has to fry until it is heated through and the butter is coating the dumplings. About 4-6 minutes.
To Serve, place the dumplings on a plate, and pour the crab over it with some of the gravy. Sprinkle on some thinly sliced cabbage, cucumbers and cherry tomatoes.
*** If you do not have dried coconuts, use canned. Just 1 can diluted with water to make 4 cups.