Ingredient
3-4 large crabs, about 1.5 kg (3 lb.)
180 ml (3/4 cup) boiling water
2 medium onions, chopped
2 1/2 cm / 1" piece fresh ginger, grated
2-3 bird's eye chillies, finely chopped
3 cloves of garlic, finely chopped
1 stalk lemon grass (tender inner leaves), chopped
1 tsp. shrimp paste (optional)
3 green onions, chopped
2 tsp. cornstarch
3 tbsp. oil
1 tbsp. sugar
1 tbsp. tomato paste or ketchup
Method
Clean the crabs. Cook them in a large pot of boiling water for about 4 minutes. Drain and cool slightly.
Chop the crabs into 4 to 6 pieces with a large cleaver, leaving the legs attached. Crack the claws with a mallet or pestle.
Mix the cornstarch into a little cold water.
Heat the oil in a wok or large skillet and stir fry the onion, ginger, garlic, lemon grass, shrimp paste (if using) and two-thirds of the chillies for two minutes. Add the crab and boiling water, reduce the heat and cook 3-4 minutes longer. Transfer the crab to a plate.
Add the sugar and tomato paste or ketchup to the wok and combine well. Add the cornstarch solution and continue stirring until the mixture thickens. Return the crab to the wok, stirring until well-coated with the sauce.
Place on a serving platter and garnish with the green onions and remaining chillies. Serve hot.