| 1 | Cut 4 green blue swimmers into quarters with a cleaver or large knife. |
| 2 | With a hammer, gently crack the claws and harder sections of shell. |
| 3 | Finely chop 6 shallots and 2 stalks lemon grass. |
| 4 | Steep 2 teaspoons tamarind in half a cup of boiling water. |
| 5 | Chop a handful of fresh coriander leaves. |
| 6 | 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. |
| 7 | Heat 3 tablespoons oil in a large wok or pan, and fry the paste until fragrant. |
| 8 | Add shallots, lemon grass, crab pieces and 2 cups coconut milk. |
| 9 | Simmer for quarter of an hour. |
| 10 | Strain the tamarind water and add half to the sauce. |
| 11 | Taste and add more if you wish. |
| 12 | Ladle curvy into a serving dish and scatter the fresh coriander on top. |
| 13 | Serve with plain rice |
