2 - 2 ½lbsfresh blue crabswashed well and drained * (see notes)
2 400mlcoconut milkI used Cha’s organic premium coconut milk
2inchlong gingersliced thinly
1medium onionfinely chopped
3clovesgarlicfinely chopped
3tablespoonsshrimp paste(I used Barrio Fiesta sauteed, regular)
Small bunch of sitawAsian long beans, cut into 3 inch lengths * (see notes)
4Red Thai chilieswhole or sliced
Patisfish sauce, for seasoning
Ground black pepperfor seasoning
2tablespoonscanola oilfor sautéing
Instructions
Heat a large pot/wok (with lid) and add oil. Saute the ginger and onion followed by the garlic. Add the coconut milk and shrimp paste and bring mixture to a boil. Once boiling, gently drop the crabs. Season with ground black pepper. Stir, cover and cook on medium heat for 8-10 minutes (depending on the size). Make sure the crabs are submerged in the liquid (or most of them) for even cooking.
Remove the lid and add in the long beans. Cook covered for 2 minutes. Add the chilies, adjust seasoning (if needed) and cook uncovered until the desired amount of liquid is left. I like mine thick like gravy.
Serve hot with lots of rice.
Notes
*Any kind of crab (mud, dungeneness, etc) big or small will work. Adjust cooking time depending on the size of crab you use.**Use good coconut milk for better results. My go-to brands are Aroy-D and Cha’s Organic