Kepiting Saus Padang Recipe (Indonesian Chili Crab)

Kepiting Saus Padang is similar to Singaporean Chili Crab. In fact, kepiting saus padang is not sold at Padangese resturants, but it’s available at most seafood restaurants in the country, especially street food hawkers. They also sell another variant of Saus Padang with clam or mussel.

Padang seems familiar to you, doesn’t it? About a month ago, a 7.6 magnitude earthquake struck off the city of Padang, killing at least 75 people and trapping thousands under rubble. Padang is the capital city of West Sumatra province, it is a home to the Minangkabau ethnic group, whose traders spread its traditions – including their famed spicy food – as they settled across the country.Culturally, it is known for the unusual matrilineal system of the Minangkabau, whereby inheritance passes from mother to daughter. Padang women are seen as being particularly forthright and powerful. The region also has strong literary and musical traditions, though it is Padang’s spicy cuisine that has perhaps won most renown as the city’s traders set up restaurants across Indonesia.

Kepiting Saus Padang
(Indonesian Chili Crab or Crab in Padangese Sauce )
modified by me

Ingredients:
2 dungeness crabs (about 1.5 kgs)
water for boiling the mussels
6 tbsp vegetable oil
6 cm length gingerroot, minced
1 fresh pineapple, peeled and blended/grated
3 tbsp fresh key lime juice
3/4 cup ketchup
3 tbsp Indonesian hot sauce (or put as much as desired), I used sambal cap jempol
3/4 cup clam juice
water to boil (you will need more ginger and garlic) or oil for deep frying
sugar and salt as desired

Spices to grind
5 bird chilies (you can put as less/much as desired)
2 red pepper, roasted (for giving red bright color to food)
15 shallots
9 garlic
1 1/2 tsp terasi (dried shrimp paste)
3 candlenuts

Directions:
1. You can do two ways, either place the crabs into hot boiling water that consists ginger and garlic or deep fry the crabs until golden brown

2. In a large skillet or saucepan, heat the oil over medium-high heat. Add the ginger and ground spice and saute over moderate heat, stirring often until fragrant. Add ketchup, hot sauce, and sugar (if you need it, I don’t add any).

3. Add clam juice and crabs. Put salt as desired in also (I don’t add any, since I used terasi), cook until bubbling. Add pineapple and lime juice; stir. Bring to a boil and let the sauce thicken.

10 thoughts on “Kepiting Saus Padang Recipe (Indonesian Chili Crab)”

noobcook
November 9, 2009 at 7:59 PM

The gravy looks amazing. I would want some bread or bun to soak it all up just like with Singapore Chilli Crab gravy 😀

Lia Chen
November 10, 2009 at 2:32 AM

Yummy … yummy 'kepiting saus padang', who can resist?? Nice picture as always (^.^)

pigpigscorner
November 12, 2009 at 2:56 PM

oh my…I cannot resist dishes like this, gimme some rice!

Tuty
November 14, 2009 at 12:10 AM

Oh my… I miss Kepiting Bakar too. Your Kepiting Saus Padang looks soooo good.

Indonesia-Eats
December 10, 2009 at 7:29 PM

@ all: I can tell everyone here love seafood.

@ Tuty: wish we can meet up 🙂

Charlotte
January 6, 2010 at 10:14 PM

Wow! I don't eat as much seafood as I used to. I guess I never learned to cook them. This inspired me to give it a try. I've eaten a similar dish before and it was one of the best restaurant meals I have ever had.

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Janet
December 17, 2013 at 12:19 PM

Hi, is it 9 garlic or 9 garlic cloves? Many thanks!

1. Indonesia Eats
  December 27, 2013 at 8:37 AM
  
  correct 9 cloves of garlic