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Indonesian Curried Crab

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      Title: INDONESIAN CURRIED CRAB
 Categories: Indonesian, Seafood
      Yield: 4 Servings
 
           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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