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Method :
Boil the crabs until cooked, then break off the legs and claws and cut
the body into chunks. Discard any extraneous matter, then place all the
pieces of crab into a large clay pot.
Shred the bamboo shoots, chop the okra and onions and cut the ginger
into julienne strips. Chop the chilies and lemon grass and pound
lightly. Place all the vegetables into the pot, add the patis and
coconut milk and bring to the boil.
Lower heat, season with salt, freshly ground black pepper and salt and
cook for 35-40 minutes. Serve immediately with steamed rice.
Serves 4-6
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