3          crabs                                                   

¼         coconuts

3          soup spoonfuls coconut oil

1          Kaffir lime leaf

1          piece galingale

1          stalk lemon grass

1          soup spoonful tamarind water

Ingredients to be ground

3          red chili peppers

2          small onions

1          clove garlic

2          candlenuts

½         slices ginger

1          small piece turmeric

1          teaspoonful shrimp paste

1          teaspoonful salt

            Wash the crabs, take off and crack their claws, and cut the bodies in half horizontally. Use the ¼ coconut to make both coconut cream and coconut milk. Mix these together.

            Heat the oil and fry the ground ingredients until they are golden. Add the Kaffir lime leaf, galingale, and lemon grass and tamarind water. Finally, add the coconut cream/milk. Keep stirring the mixture until it comes to the boil. Then put in the pieces of crab, bring it all back to the boil and simmer until the crab is cooked.

 (Keep stirring throughout).