Spicy Crabs

3-4 meat crabs, cleaned and cut into halves
3 stalks lemon grass, smashed
2 stalks curry leaves
1/2 cup oil

Ground spices (A)
7-8 shallots
3 cloves garlic
10 dried chillies, soaked to soften and seeded
6 fresh red chillies
2 cm knob fresh tumeric
2 cm knob ginger
2 cm square shrimp paste (belacan)

Ingredients (B)
2 tbsp tomato sauce
2 tbsp chilli sauce
salt to taste
1 tbsp oyster sauce
1/4 tsp pepper
1 tsp sugar or to taste

Heat Oil in awok and fry lemon grass and curry leaves until fragrant.
Add ground ingredients (A) and fry over low heat until fragrant and oil rises.
Put in crabs and stir-fry 1 -2 minutes until well coated with ground ingredients.
Reduce the heat and add ingredients (B). Cover the wok and simmer until crabs are cooked and gravy thick.