1 tspshrimp paste2 tbspvegetable oil6golden shallots, finely chopped4garlic cloves, finely chopped1½ tbsplight palm sugar, crushed330 mllight lager, such as Singha4blue swimmer crabs (250gm each), top shell removed, gills discarded, rinsed under cold running water2long red chillies, cut into julienne2spring onions, cut into julienneTo serve:Vietnamese mint, bean sprouts, lime wedges and fish sauceTo serve:steamed jasmine rice (optional)
Preheat oven to 170C. Wrap shrimp paste in foil and roast until fragrant (5-10 minutes).
Heat oil in a wok over high heat, add shallot and garlic and stir occasionally until caramelised (3-5 minutes). Add shrimp paste and palm sugar, stir until caramelised (1-2 minutes), add beer and crab, cover and stir occasionally until just cooked through (5-7 minutes). Add chilli, spring onion, mint and bean sprouts and toss to combine. Season to taste with fish sauce and lime juice and serve hot with rice.