Buntaa

Ingredients for Buntaa

• 2 kg large female crabs, cleaned and chilled
• 1 cup shredded young coconut meat
• 400 ml coconut milk
• 1/2 cup coconut cream
• 2 spring onion stalks, chopped
• 8 garlic cloves, minced, divided
• 1 tbsp ginger, minced
• 2 green chili peppers, sliced
• 1 red onion, chopped
• 2 tbsp fish sauce
• Salt, to taste
• Freshly ground black pepper, to taste

How to cook Buntaa

1. 1.Remove the top shells, discard inedible parts, and scrape crab roe and fat into a bowl; rinse the shells and bodies gently.
2. 2.Mix roe and fat with coconut meat, spring onions, half the garlic, ginger, onion, and salt.
3. 3.Fill the shells and bodies, reassemble each crab, tie securely with kitchen string, and reserve any released liquid.
4. 4.Bring coconut milk, remaining garlic, and chilies to a boil over medium heat; gently add crabs and cook 5–7 minutes until orange.
5. 5.Add coconut cream and reserved liquid, return to a boil, then simmer briefly on low. Season with fish sauce and pepper; serve with rice.