Spicy Coconut Flower Crabs aka Ketam Masak Lemak Chili Padi

Ingredients:
4-5 medium flower crabs
400g coconut milk
1 pcs dried tamarind
1 lemongrass ~ bruised
1 tomato ~ quartered (Optional)
1 sliced pineapple ~ cut cubes (Optional)
Salt & sugar to taste

Paste
5 shallots
3 cloves garlic
1" fresh turmeric
1" ginger
10-15 bird eye chilies (more if prefer hotter)

Directions:

1. Heat a wok over a medium-high.  Add in the coconut milk, lemongrass & dried tamarind.  Let it boil then add the paste & stir to corporate.
2. When the gravy starts boiling, add in crabs.  Mix well & cook the crabs till all the crabs turn orangy.   Then add tomatoes & stir the mixture well.  (If using sliced pineapple, add in as well)
3. Add salt & sugar to taste.  Let it cook for a couple of mins.
4. Remove from heat & serve with steamed white rice.