- 2 long red chillies, seeds removed, chopped
- 30g/1oz crushed garlic
- 100g/3½oz fresh ginger, diced
- 50ml/2fl oz rice wine vinegar
- 50g/1¾oz caster sugar
- 2 tsp sea salt
- 50g/1¾oz sambal oelek
- 2kg/4lb 8oz whole king crab, cooked, white and brown meat removed
- handful curry leaves
- vegetable oil
- 100ml/3½fl oz fish sauce
- freshly ground black pepper
- 2 long red chilli, julienned
- 2 spring onions, julienned
- handful coriander, leaves picked
- handful fresh mint leaves
- Thai basil
- 50g/1¾oz deep-fried shallots
- In a blender, mix the chilli, garlic and half the ginger and blend to a paste. Add the rice wine vinegar, sugar and salt. Blend again and adjust the seasoning if necessary.
- Heat a little vegetable oil in a wok and stir-fry the sambal oelek until fragrant. Add the remaining ginger and the crab meat. Mix in most of the chilli paste, keeping a little back for the end. Add the curry leaves. Cover with a lid or a piece of aluminium foil and steam for 5 minutes.
- Season to taste with fish sauce and black pepper. Add half the garnish and mix to release all aromas.
- To serve, transfer to a bowl and and spoon over the reminaing chilli paste and scatter with the remaining garnish.