Melveen's Crustacean Polynesia
I learned this recipe from a dear hanai aunt Leonora Delrosario. She used to call me and tell me that she has my favorite dish on the stove cooking and ready for me. I'd drop everything and head over to her home in Kalihi and as usual, it never failed, the taste was always consistent and most delicious. So enjoy because even if you're not a cook, this will make you the most popular at any gathering and most remembered. Enjoy!
Recipe courtesy of Melveen Leed. Visit melveenleed.com for more info.
- 1 whole dungeness crab, cut into quarters
- 1 lb shrimp, leave shell on
- 10-20 fresh clams, shell on
- lobster, mussels (optional)
- 4-5 cans coconut milk (freshly grated or canned is fine)
- 1 tomato (diced small)
- 1 round onion (diced small)
NOTE AND VERY IMPORTANT: DO NOT and I say again, DO NOT add any other ingredient otherwise it will change the taste of this dish drastically.
In large pot, put coconut milk, tomato and onion and stir. Then immediately add crustaceans and stir all ingredients together. Then cover pot on medium heat until it starts to boil. DO NOT let it over boil.) Dish is ready when you see the crab, shrimp and lobster turns red and cooked. Salt & Pepper to taste.
This is one dish that you cannot overcook, otherwise it will curdle.