Coconut Chili Crab

• 4 blue swimmer crabs (uncooked)
• 2 tablespoons oil
• 4 garlic cloves, crushed
• 1 tablespoon grated fresh ginger
• 3 red chilies, chopped
• 1/3 cup lime juice
• 1/4 cup water
• 2 tablespoons chili sauce (sweet Thai)
• 1 tablespoon fish sauce
• 1 tablespoon tomato paste
• 400 ml coconut cream
• 1/4 cup chopped fresh coriander (cilantro)
• 3 green onions, sliced
• steamed rice, to serve

1. Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.
2. Heat the oil in a large wok over high heat then stir-fry the crab pieces in batches until they turn pinky red. Remove and set aside.
3. In the same wok, stir fry garlic, ginger and chili for 1 minute.
4. Add the juice, waer, sauces and paste and simmer for 2 minutes.
5. Blend in the coconut cream.
6. Bring to the boil then return the crab to the wok.
7. Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.
8. Stir in the coriander and onions, then serve at once over steamed rice.

crabs, oil, garlic, ginger, red chilies, lime juice, water, chili sauce, fish sauce, tomato paste, coconut cream, fresh coriander, green onions, rice

Taken from www.food.com/recipe/coconut-chili-crab-167421 (may not work)