4 medium blue swimmer crabs
(or any other suitable variety such as sand crabs)
1 medium onion coarsely chopped
1 tablespoon chopped thyme
2 cups chicken stock
1 cup water
425 grams can finely crushed
1 teaspoon freshly crushed
1 teaspoon freshly crushed
1 tablespoon finely
chopped coriander roots and stem
1 tablespoon finely chopped
3 tablespoons vegetable oil
4 finely chopped red chillies
Salt and pepper to taste
Please note that all spoonful measures are flush spoonfuls.
Clean up crabs and break/cut into serving
pieces. You may also carefully crack the claws to make it easy for
eating the cooked meat within. Keep the crab swimmers in a separate
Season the crab pieces (not the swimmers) with
salt and pepper to taste.
Add oil into a deep saucepan and heat to
simmering point. Reduce heat to medium heat. Add the chopped onions,
thyme, ginger and garlic. Cook until the chopped onions become
Add the crushed tomatoes. Mix well and
increase heat to high. Simmer until the tomato sauce is well blended
and the tomatoes cooked. Stir at intervals to prevent burning.
Add the chopped coriander roots and stem,
chopped red chillies if desired and 1 cup hot water. Mix well and
simmer again until the sauce is well blended.
Add the 2 cups of chicken stock. You may add
some more hot water if desired to increase quantity of bouillon. Bring
to the boil. Add the crab swimmers and allow the bouillon to boil for
To prevent the crab pieces from being
overcooked. Bring the bouillon back to the boil just 10-15 minutes
before serving. Add the crab pieces and allow to simmer until the crab
pieces turn red. Taste the bouillon and season again with salt and
pepper to taste if necessary.
Can be eaten as a bouillon on its own or eaten
with rice and chatini pomme d'amour and piments.
Close your eyes and see yourself in La Rue
Royale, Port Louis in a l'hotel Chinois.
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