INGREDIENTS
2 Cooked crabs, about 1/2 lbs
1/2″ cube shrimp paste
2 cloves garlic
2 fresh red chillies, seeded or
1 teaspoon chopped chili from a jar
1/2 ” fresh ginger root, peeled and sliced
4 tablespoons sunflower oil
1 1/4 cups tomato ketchup
1 Tablespoon dark brown sugar
1/2 cup warm water
4 scallions, chopped to garnish cucumber
chunks and hot toast, to serve (optional)
Method
1.Remove the claws of one crab and turn it onto its back with the head facing away from you. Use your thumbs to push the body up from the main shell. Discard the stomach sac and “dead men’s fingers,” i.e. lungs and any green matter. Leave the creamy brown meat in the shell and cut the shell in half with a cleaver or very sharp knife. Cut the body section in half and crack the claws with a hard blow from a hammer or cleaver. Avoid splintering the claws. Repeat with the other crab.
2.Grind the shrimp paste, garlic,chillies and ginger to a paste with a pestle and mortar.*(I have an extra coffee grinder that is great for these small jobs)
- Heat a wok and add the oil. fry the spice paste, stirring
constantly, without browning.
Stir in the tomato ketchup, sugar and water and mix the sauce well. When just boiling, add all the crab pieces and toss in the sauce until well coated and hot. Serve in a large bowl, sprinkle with the spring onions. Place in the center of the table for every one to help themselves. Accompany this finger-licking dish with cool cucumber chunks and hot toast for mopping up the sauce, if you like.