Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 2 To 3 birdseye chillies,
2 Blue crabs -seeded
6 Shallots 4 Candlenuts
2 Stalks lemon grass 1 ts Blachan
2 ts Tamarind 1 ts Tumeric
1/2 c Boiling water Salt and pepper to taste
1 Handful coriander leaves 3 tb Oil
3 Cloves garlic 2 c Coconut milk
1 tb Fresh galangal

Cut 4 green blue swimmers into quarters with a cleaver or large
knife. With a hammer, gently crack the claws and harder sections of
shell.

Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons
tamarind in half a cup of boiling water. Chop a handful of fresh
coriander leaves.

In a food processor, grind together 3 cloves garlic, 1 tablespoon
fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or
substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown
shrimp paste), 1 teaspoon turmeric and salt and pepper to taste.

Heat 3 tablespoons 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.

From an article by Meryl Constance in The Sydney Morning Herald,
5/18/93. Courtesy Mark Herron.

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