1 snow crab
1 king crab
4cm piece fresh turmeric
6 coriander roots
4 cloves garlic
2 large red chilli
6 dried chilli (rehydrated)
2 T Gapi (shrimp paste)
2cm piece ginger
1 c coriander leaf
1 c Thai basil
2 c pea eggplant
1 c bean shoots
8 kaffir lime leafs
Place crabs in the freezer to put them to sleep. For this curry we’ll just use the legs and claws, as they are massive. Keeping the heads for a salad or risotto.
Any crustaceans can ben used instead of the king and snow crab. To make eating easier and to impart the flavor, crack all the legs and claws without breaking them apart.
To make the paste, peel the shallots, ginger, turmeric, and garlic. Deseed the fresh and dried chilli.
Fry the gapi in a pan until it becomes fragrant.
Scrape and wash the coriander roots.
Chop all ingredients pound in a mortar and pestle to make a fine paste. If you don’t own mortar and pestle, a blender can be used.
Heat a wok to smoking hot. Add a generous lug of oil and the crab. Stir fry for 3 mins. Add the paste and eggplant, continue to stir. Cook for a further 8 mins. Turn off the heat and season with lime juice fish sauce and sugar.
Finely slice the lime leaves and chilli. Scatter over the top along with the herbs and bean shoots. Serve with rice.