Coconut Chili Crab - cooking recipe

Ingredients

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

Preparation

Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.
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.
In the same wok, stir fry garlic, ginger and chili for 1 minute.
Add the juice, waer, sauces and paste and simmer for 2 minutes.
Blend in the coconut cream.
Bring to the boil then return the crab to the wok.
Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.
Stir in the coriander and onions, then serve at once over steamed rice.