Ingredients
Method
1.Place crabs in a large container filled with ice and water, stand 1 hour. Prepare crab by lifting tail flap and, with a peeling motion, lift off back shell. Remove and discard whitish gills, liver and brain matter. Leaving flesh in claws and legs, crack claws with the back of a heavy knife. Rinse crabs well. Using a cleaver or heavy knife, chop each body into quarters, crack large claws with the back of a knife.
2.Heat oil in a wok, stir-fry chilli, garlic and ginger until fragrant. Add crab and fish stock to wok, bring to the boil. Reduce heat, simmer, covered, about 20 minutes or until crab is changed in colour. Discard liquid in wok.
3.Meanwhile, cook paste in a large saucepan over medium heat, stirring, until fragrant. Stir in coconut milk, chicken stock, lime leaf and extra chilli; bring to the boil. Reduce heat, simmer, covered, 20 minutes. Stir in juice, sauce and sugar; season to taste.
4.Meanwhile, place noodles in a large heatproof bowl, cover with boiling water. Stand until tender; drain.
5.Divide noodles and crab among serving bowls, ladle laksa into bowls, top with onion, sprouts and coriander.
Some laksa pastes are very hot, so if you have a low heat tolerance, use less of the laksa paste.
Note
