Indonesian Curried Crab

Yields: 4 servings

Preparation 20 minutes Cooking 30 minutes Ready In 1 hours

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.