Recipe#25123

Title: INDONESIAN CURRIED CRAB

Soar

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       t            Blachan
   1       t            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.