Ginger Chili Crab - alive magazine

Ingredients

• 1 Tbsp (15 mL) coconut oil
• 2 garlic cloves, chopped
• 1 to 2 bird’s eye chilies, finely sliced
• 2 shallots, sliced
• 2 Tbsp (30 mL) finely grated ginger
• 1 stalk lemon grass, white part only, cut in 3 pieces and crushed, to release flavour
• 2 cooked and cleaned Dungeness crabs, quartered (about 4 1/2 lbs/2 kg total)
• 1/2 cup (125 mL) diced tomato
• 2 Tbsp (30 mL) tomato paste
• 1 Tbsp (15 mL) natural cane sugar
• 2 Tbsp (30 mL) shaoxing wine or sherry
• 1 tsp (5 mL) fish sauce
• 1/4 cup (60 mL) light coconut milk
• 1/2 cup (125 mL) water
• 3 green onions, trimmed and sliced
• 2 Tbsp (30 mL) chopped fresh cilantro
• 1 lime, cut into wedges