Prepare crab. Lift flap on underside of each crab and pull
to remove the back. Remove the finger-like gills and rinse crab well. Halve the crab and
used the back of a cleaver to crack the claws and leave to drain in a colander.
Process chilies, shallots and turmeric root to a smooth
paste in a grinder, addling a little of the coconut milk if necessary to keep the mixture
Put the chili paste, coconut milk and salt in a wok and
bring to boil over medium heat, stirring all the time to prevent the coconut milk from
Add the crab pieces and pineapple and cook for approx. 15 -
20 minutes until crabs turns pink.
Asian Melting Pot
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Tip: To obtain 250g diced
pineapple, peel core and dice half of a small pineapple (1kg)