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.