Ingredients:

  • 1 kg (2.2 lbs) Blue Crabs or Mud Crabs, cleaned and halved
  • 500g (1.1 lbs) Squash/Kabocha, cubed
  • 50g (1.8 oz) Fresh Ginger, bruised and julienned
  • 4 cloves Garlic, smashed
  • 1 large Red Onion, sliced
  • 2 tbsp Fermented Shrimp Paste (Bagoong)
  • 2 Bird’s Eye Chilies (Siling Labuyo), pierced
  • 400ml (13.5 fl oz) Full fat Coconut Milk
  • 200ml (6.7 fl oz) Coconut Cream
  • 1 tbsp Fish Sauce (Patis)
  • 1 tbsp Vegetable Oil

Instructions:

  1. Clean the 1 kg of crabs, removing the apron and gills, then halve them and crack the claws. Note: Cracking the claws ensures the meat is seasoned from the inside out.
  2. Heat 1 tbsp vegetable oil in your wok over medium heat until it shimmers slightly.
  3. Add the 50g of bruised ginger, 4 cloves of smashed garlic, and the sliced red onion. Note: Bruising the ginger releases more juice than just slicing it.
  4. Stir in the 2 tbsp of fermented shrimp paste and cook for 2 minutes until it becomes fragrant and turns a darker shade.
  5. Pour in the 400ml of full fat coconut milk and add the 2 pierced Bird’s Eye chilies.
  6. Add the 500g of cubed squash. Cover and cook for 8-10 minutes until the squash is fork tender but not falling apart.
  7. Carefully slide the halved crabs into the bubbling liquid, ensuring they are mostly submerged.
  8. Cover the wok again and cook for 10 minutes until the crab shells turn a bright, vibrant orange.
  9. Pour in the 200ml of coconut cream and the 1 tbsp of fish sauce.
  10. Simmer uncovered for 3-5 minutes until the sauce thickens and coat the back of a spoon.