Buy Fresh Three Spot Crab Online

• 1 kilogram of freshly harvested, cleaned, and cut in half three-spotted swimmer crabs
• Crabs' hard shells were cleaned and allowed to air dry.
• 4 to 5 green peppers (depending on how spicy you like it)
• 2 big tomatoes, cut into quarters
• chopped ginger, 1/2
• 2-3 garlic cloves (optional)
• 1/2 cup of water
• Grated half of a medium-sized coconut
• Red chili powder, 1/4 tbsp
• Salt as per taste
• Oil to fry the hard shells

Instructions to cook three spotted crab:

Step 1: Blend the grated coconut, green chilies, ginger, garlic (optional), diced tomatoes, red chili powder, and salt with any additional water needed to ground the ingredients for one minute on high to medium speed
When mixed with a spoon, the ground mixture has to be thick enough to leave a circle.

Step 2: After that, in a wok that has been heated with oil, fry the hard shells, and add the air-dried hard shells, being careful to make sure they are completely dry to prevent spluttering. Once the shells have become orange, drain the oil and place them on a dish towel.

Step 3: Remove most of the oil from the pan, leaving only 1 tablespoon. On medium-low heat, add the ground coconut mixture next. Cook for 2 minutes, or until the coconut mixture starts to pull away from the wok's sides.

Step 4: Combine the coconut mixture with the crab halves before covering them for three to five minutes.

Step 5: If the coconut mixture is too dry, add a tiny quantity of water, which will facilitate cooking and prevent food from drying out or even burning.

Step 6: Cook for 20 to 30 minutes, occasionally stirring to prevent the burning of the coconut.

Step 7: Serve with hot, steaming rice and the hard shells on top of or within the shells.