Kepiting saus padang - crab in padangese sauce

Ingredients

• 2 dungeness crabs (about 1.5 kgs)
• water for boiling the mussels
• 6 tablespoons vegetable oil
• 6 cm length gingerroot, minced
• 1 fresh pineapple, peeled and blended/grated
• 3 tablespoons fresh key lime juice
• 3/4 cup ketchup
• 3 tbsp Indonesian hot sauce (or put as much as desired),
• 3/4 cup clam juice
• water to boil (you will need more ginger and garlic) or oil for deep frying
• sugar and salt as desired
• Spices to grind
• 5 bird chilies (you can put as less/much as desired)
• 2 red pepper, roasted (for giving red bright color to food)
• 15 shallots
• 9 garlic
• 1 1/2 teaspoon terasi (dried shrimp paste)
• 3 candlenuts

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Preparation

• You can do two ways, either place the crabs into hot boiling water that consists ginger and garlic or deep fry the crabs until golden brown.
• In a large skillet or saucepan, heat the oil over medium-high heat.
• Add the ginger and ground spice and saute over moderate heat, stirring often until fragrant. Add ketchup, hot sauce, and sugar.
• Add clam juice and crabs. Put salt as desired in also , cook until bubbling.
  
• Add pineapple and lime juice; stir. Bring to a boil and let the sauce thicken.

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