Send to a friend

Vote For This Recipe

Ingredients:
2 Blue crabs
6 Shallots
2 Stalks lemon grass
2 tsp.  Tamarind
1/2 cup Boiling water
1 Handful coriander leaves
3 Cloves garlic
1 tbsp.  Fresh galangal
2 To 3 birdseye chillies, seeded
4 Candlenuts
1 tsp.  Blachan
1 tsp. Tumeric
Salt and pepper to taste
3 tbsp. Oil
2 cup Coconut milk

Preparation:
1. Cut crabs into quarters with a cleaver or large knife. With a hammer, gently crack the claws and harder sections of shell.

2. Finely chop shallots and  stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of boiling water. Chop a handful of fresh coriander leaves.

3. In a food processor, grind together garlic, fresh galangal,  birdseye chillies, seeded,  candlenuts (or substitute 8-10 cashews) and  teaspoon blachan (hard dark brown shrimp paste), turmeric and salt and pepper to taste.

4. Heat oil in a large wok or pan, and fry the paste until fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut milk. Simmer for quarter of an hour. Strain the tamarind water and add half to the sauce. Taste and add more if you wish. Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice.