Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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