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Ingredients
| 2 | each | crab, hard shell | |
| 6 | each | shallots | |
| 2 | each | lemon grass | stalks |
| 2 | teaspoons | tamarind | |
| 1/2 | cup | water | boiling |
| 1 | handful | cilantro leaves | |
| 3 | cloves | garlic | |
| 1 | tablespoon | galangal | |
| 3 | each | birdseye chilli | seeded |
| 4 | each | candlenuts | |
| 1 | teaspoon | turmeric | |
| 3 | tablespoons | vegetable oil | |
| 2 | cups | coconut milk |
Directions
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.
Batter on crab and cook.
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