Ingredients:

  3 medium crabs
  1 c. crab stock (from the liquid used for parboiling the crabs)
  1 can coconut cream (400 mls.)
  1 2"x2" knob of ginger, sliced thinly
  4 kaffir lime leaves
  1 lemon grass stalk, cut in half and smashed
  1 tbsp. bagoong , shrimp paste or anchovy paste
  1 tbsp. of fish sauce
  1 tbsp. brown sugar
  1 green finger chilli
  2 bunches of spring onions, cut into 2" lengths
  a bunch of spinach


Method:

1. Put the crabs in the fridge while you preparing the ingredients to put them to sleep. 
2. Boil some water in a wok or pot and add the crabs. Bring back to the boil and simmer for 2 minutes. Take the crabs out of the liquid. Save 1 c. of the stock and discard the rest. Chop the crab into two pieces each and set aside. 
3. Put the stock and coconut cream together in the pot or wok. Add the ginger, lime leaves, lemon grass and chilli (cut a slit in the middle, lengthwise if you want the sauce to be spicy). Season with the bagoong (or shrimp or anchovy paste), fish sauce, and sugar. Bring to a boil and simmer for 5 minutes. Add the crab pieces and simmer for 8 minutes. Add the spring onions and spinach and simmer for another 2 minutes.