Padang-Style Crab in Spicy Sauce (Kepiting Saus Padang)
Kepiting Saus Padang Say it: keh-PEE-ting SA-ooz PAH-dahng
Kepiting Saus Padang is a beloved seafood dish from the Minangkabau city of Padang in West Sumatra, Indonesia. Fresh crabs are stir-fried in a bold, fiery red sauce made with tomatoes, chilies, garlic, ginger, and aromatic spices. The sauce delivers a perfect balance of heat, sweetness, and tang that clings to every piece of sweet crab meat. It is a popular choice at seafood restaurants throughout Indonesia and is often enjoyed during family gatherings and celebrations.
Padang-Style Crab in Spicy Sauce (Kepiting Saus Padang)
Kepiting Saus Padang
Pronounced keh-PEE-ting SA-ooz PAH-dahng
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Prepare the crabs by scrubbing the shells under running water, then use a cleaver to cut each crab in half or into quarters, cracking the claws so the sauce can penetrate. Set aside.
Heat the vegetable oil in a large wok or heavy skillet over medium-high heat. Add the chopped shallots (or onion) and stir-fry for 2 minutes until translucent and fragrant.
Add the minced garlic, grated ginger, and sliced chilies. Stir-fry for another 1-2 minutes until the mixture becomes aromatic and the garlic turns golden.
Stir in the chopped tomatoes and cook for 3-4 minutes, mashing them with a spoon until they break down into a thick sauce.
Add the tomato ketchup, sweet soy sauce, oyster sauce, salt, white pepper, and water. Stir well to combine and bring the sauce to a gentle boil.
Add the prepared crab pieces to the wok. Toss everything thoroughly so the crabs are well coated in the sauce. Cover and cook for 8-10 minutes, stirring occasionally, until the crab shells turn bright orange-red and the meat is cooked through.
Taste the sauce and adjust seasoning if needed. Continue cooking uncovered for 2-3 minutes until the sauce thickens and clings to the crab.
Remove from heat and transfer to a serving platter. Sprinkle with sliced green onions and fresh cilantro leaves before serving immediately.
Regional variants
Some home cooks add a beaten egg at the end to create silky strands in the sauce, while others incorporate a splash of lime juice for extra brightness. In modern restaurants, a touch of butter is sometimes added for richness.
Cook's notes
- Use the freshest crabs possible for the sweetest meat; live crabs are traditional but frozen sections work well when cleaned and cracked before cooking.
- Adjust the number of chilies to control the heat level; Padang versions are typically quite spicy.
- Serve with plenty of steamed white rice and finger bowls of warm water with lemon slices for messy hands.
Serve with
Steamed white rice, fresh lime wedges, and cold water or light beer.
Make ahead and storage
Best enjoyed fresh, but the sauce can be prepared up to 2 days ahead and refrigerated; reheat and add crabs just before serving.
