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Ingredients
US|METRIC
4 SERVINGS
- 2 crabs (live, each weighing 700-800g)
- sea salt
- 250 grams cherry tomatoes (ripe)
- 250 grams red pepper (sliced)
- 250 grams onion (sliced)
- 80 grams fresh ginger (cut into fine strips)
- 80 grams garlic (sliced)
- 25 grams dried shrimp (ground finely in a spice grinder)
- 1 tsp. chilli flakes
- 1 tsp. hot smoked paprika
- 1/2 tsp. chilli flakes (dried)
- 125 grams tamarind paste
- 40 mL fish sauce (nam pla)
- rapeseed oil (for deep frying)
- 1 Tbsp. cumin seeds (toasted in a dry frying pan then ground)
- 3 tsp. yellow mustard seeds
- 20 grams turmeric (fresh, finely grated)
- 80 grams ginger (finely chopped)
- 2 red chillies (finely chopped)
- 800 grams chopped tomatoes (tinned)
- 150 mL white wine vinegar (or cider vinegar)
- 40 grams palm sugar (or demerara if you can't get hold of it)
- 40 mL fish sauce (nam pla)
- 2 Tbsp. vegetable oil
- 50 grams fresh ginger
- 50 grams garlic
- 100 grams shallots
- 6 red chillies
- 3 tsp. Szechuan pepper (whole, lightly toasted in a dry pan)
- 50 mL vegetable oil (plus extra to fry the paste)
- 3 Tbsp. light soy sauce
- 75 mL lime juice
- 75 mL fish sauce (nam pla)
- 80 grams palm sugar (light, or demerara sugar)
- 400 mL fish stock (light, or vegetable stock)
- 5 1/3 handfuls thai basil (leaves only)
- 4 spring onions (finely sliced into rounds)
- 1 green chilli (finely sliced into rounds)
- 1/2 bunch coriander leaves (only)
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