Wok-fried mud crab claws with tamarind, galangal and chilli bean paste

This recipe is a feast for the eyes and mouth alike.

Ingredients:

1. SeasTheDay Mud Crab Claws (~ 500 gms)
2. 1/3 cup (80ml) olive oil
3. 4 garlic cloves, finely sliced
4. 1-2 long red chillies, finely sliced
5. 2 spring onions, finely sliced
6. 2 tablespoons rice wine vinegar
7. 2 tablespoons tamarind concentrate
8. 1 tablespoon Thai fish sauce
9. 1 tablespoon light soy sauce
10. 1 tablespoon chilli garlic sauce
11. 2-3cm piece galangal, peeled, grated
12. Handful pickled green chillies or banana peppers
13. Handful fresh coriander leaves, roughly chopped

Directions:

1. Cook mud crab claws. for 20-25 minutes, then plunge them into a large bowl of iced water
2. Heat the olive oil in a wok over medium heat. When oil is hot, add the garlic and cook for 5 minutes before adding half the sliced chillies and half the sliced spring onions. Cook for a further 2-3 minutes
3. Add the red wine vinegar, tamarind concentrate, Thai fish sauce, soy sauce, chilli garlic sauce, 1 cup (250ml) water and grated galangal. Simmer along with the garlic and spring onion for a further 2 minutes to infuse flavours before adding the crab claws. Cook for a further 6-8 minutes, tossing often.
4. Transfer to a large serving dish and scatter with remaining thinly sliced red chilli and spring onion, and the pickled green chillies or banana chilli, and chopped coriander.