Bamboo Shoots with Crabs

 

Ingredients:

2 cups sliced bamboo shoots (fresh or in can)

500 g crabs, cut in half

2 tbsp cooking oil

2 tbsp grated fresh ginger

4 cloves garlic, chopped

1 medium onion, chopped

1 red chili

1 cup lady finger, (okra)

2 small eggplant, cut 

2 cups coconut milk, diluted with 1 cup water

2 tbsp fish sauce

salt and pepper to taste

Directions:

1. Boil the sliced bamboo shoots for 5 minutes in water. Drain and set aside.

2. Heat oil in a medium pot and fry garlic, ginger and onion. 

3. Add in the coconut milk and chili, and bring to a boil .  Stir in the crabs , let boil for 10 minutes or until it changes the color into orange, stirring once in a while to avoid curdling of the coconut milk. Add fish sauce.

4. Stir in the bamboo shoots. Add the eggplant and lady finger, or any vegetable you desire, simmer for another 5 minutes or until the vegetables are cooked. Season with salt and pepper. Serve with white rice.