Ingredients:

600 g
11/2 tsp
1 tsp
1/2 cup
1/2 cup
1/2 stalk
1/2 cup

Seasoning:
1 stalk
1/2
1
2 cloves
1 cup

crabs
curry paste
grated garlic
onion shreds
celery sections
lemongrass (slice slantwise)
coconut milk

celery
onion
hot green chili
shallot
water

Method:

1. Chop up sauce ingredients. Put into a mixer. Add water and blend. Strain and discard residue.

2. Rub and wash crabs. Cut open and chop up. Open carapaces and remove dirt. Dust with 11/2 tbsp of caltrop starch. Scald in boiling oil. Dish up and drain well.

3. Heat 1 tbsp of oil. Saute onion, crushed garlic and curry paste until fragrant. Return crabs. Stir fry. Add sauce, celery, lemongrass and some sugar. Simmer over low heat until the sauce thickens. Add coconut milk. Try the taste. Add fish gravy if desirable (don't add salt for curry is better to be sweet). Serve.