Directions

To Prep

1. Using a large heavy-bladed knife or cleaver, cut the crabs in half and scrape off the spongy grey gills, then twist off and crack the claws.
2. Turn the body over and pull off the apron pieces. Rinse well under cold running water.

To Cook

1. Heat oil in a large deep frying pan over medium heat.
2. Add the onion and cook until softened. Add in the garlic, ginger, chillies, XO sauce and curry paste and cook for 1-2 mins or until aromatic.
3. Stir in coconut milk, sugar, fish sauce and pumpkin. Bring to the boil.
4. Reduce heat to low then add water. Add the crabs and simmer for 5-6 mins or until cooked. The crabs will turn pink or red when they are ready and the flesh will turn opaque.
5. Drizzle the liquid from the pan over the crabs. And scatter the water spinach on top. Simmer for 5-6 mins.
6. Serve immediately with rice and fried dried anchovies. Garnish with coriander leaves. Serve with lime wedges and rice.