- 3 medium crabs
- 1 c. crab stock (from the liquid used for parboiling the crabs)
- 1 can coconut cream (400 mls.)
- 1 2"x2" knob of ginger, sliced thinly
- 4 kaffir lime leaves
- 1 lemon grass stalk, cut in half and smashed
- 1 tbsp. bagoong , shrimp paste or anchovy paste
- 1 tbsp. of fish sauce
- 1 tbsp. brown sugar
- 1 green finger chilli
- 2 bunches of spring onions, cut into 2" lengths
- a bunch of spinach
Method:
- Put the crabs in the fridge while you preparing the ingredients to put them to sleep.
- Boil some water in a wok or pot and add the crabs. Bring back to the boil and simmer for 2 minutes. Take the crabs out of the liquid. Save 1 c. of the stock and discard the rest. Chop the crab into two pieces each and set aside.
- Put the stock and coconut cream together in the pot or wok. Add the ginger, lime leaves, lemon grass and chilli (cut a slit in the middle, lengthwise if you want the sauce to be spicy). Season with the bagoong (or shrimp or anchovy paste), fish sauce, and sugar. Bring to a boil and simmer for 5 minutes. Add the crab pieces and simmer for 8 minutes. Add the spring onions and spinach and simmer for another 2 minutes.
Source : Adora's Box
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