• 300 glive blue crabs, cleaned
• 40 clcoconut milk
• 2 tbspsouthern Thai chilli paste
• 15 clchicken or fish stock
• 1,5 tbspfish sauce
• 1,5 tsppalm sugar or brown sugar
• 1 portionsteamed jasmine rice, to serve
• 1 portionraw and steamed vegetables such as cucumber and round aubergines, to serve

Préparation

1. 1Place the crabs in the freezer for 20 minutes. Remove them and place them in a bowl.
2. 2Place one crab upside down on a chopping board with its legs facing upwards. Lift the tail and insert a small screwdriver or skewer into the hole beneath it. Push firmly until it reaches the opposite end of the shell. Remove the tool and repeat with the second crab.
3. 3Remove the telson and shell, then rinse the crabs until clean. Cut them in half vertically, then cut each piece in half horizontally. Remove the claws, crack them and set aside.
4. 4In a saucepan, bring half the coconut milk to a boil. Stir in the chilli paste and cook over medium heat for 2 to 3 minutes, stirring often, until fragrant.
5. 5Add the crabs, claws and stock. Bring to a boil and cook for 2 minutes. Add the fish sauce, sugar and remaining coconut milk. Reduce the heat slightly and simmer for 2 to 3 minutes, until the crabs are cooked and infused with the sauce. Serve with the rice and vegetables.