The name of this dish already suggests that it is a spicy dish… It is used for this The spicy flavors of habanero and guajillo chilies combine to create a delicious paste that pairs wonderfully with seafood. Avocado leaves give a delicate and fragrant anise flavor.
material: For 4 people
- Wash 6 crabs and cut into quarters.
- vegetable oil 100ml
- Fish stock 200ml
For chili paste:
- vegetable oil 50ml
- 1/2 chopped white onion
- 8 cloves garlic (chopped)
- 2 avocado leaves *
- 6 black peppercorns
- 1 teaspoon toasted cumin seeds
- 8 guajillo chiles (stems and seeds removed, lightly toasted)
- 4 roasted tomatillos
- 1 habanero chili pepper (seeds are optional)
- 1/3 cup chopped coriander leaves
- 3 teaspoons allspice or Tabasco pepper
- Juice of 2 lemons
To decorate:
- chopped coriander
- 1/4 lime
Preparation:
To make the chili paste, heat a 25cm frying pan over medium heat and add the vegetable oil. Add onions and garlic. Gently fry for 3-4 minutes or until translucent. Take it out and put it in a blender. Wipe the pan with a paper towel.
Add remaining chili paste ingredients to blender and blend for 2 minutes or until smooth.
Add 50ml of oil to a frying pan and heat over medium heat. Add pasta and cook for 5 minutes, stirring occasionally to prevent sticking. Remove from the pan and set aside.
Add 50ml of oil to a 35cm thick frying pan or large wok. When the oil starts to smoke, carefully add the crab. Stir until it changes color, then add the pasta and soup. Close the lid. Cook for 5 to 7 minutes or until sauce thickens.
Remove from heat and place on a plate. Garnish with cilantro and lime.
Note : The leaves of some avocado varieties have a strong anise flavor, while others have very little flavor. If unflavored or unavailable, use 1 fresh bay leaf in place of 2 avocado leaves.
