For the Stock:

• In a stock pot,add onions and saute till translucent.
• Then add celery and prawn shells. cook for another minute.
• Now add lemongrass, coriander roots, galangal, kaffir lime leaves, tamarind pulp and red chillies. Saute for a minute.
• Add 2 litres of water and boil it for 15-20 minutes on low flame.
• In the end add prawns and fish, cook it for 5-10 minutes.
• Add fish sauce and palm sugar. Switch off the flame.
• Add fresh basil leaves, coriander leaves and lime juice.
• Keep aside for further use.

For Chilli Crabs:

• Heat chilli oil in a wok/kadhai
• Add garlic, red chillies, ginger and cook till raw smell goes off.
• Add crab, crab claws and crab legs. Cook for 4-5 minutes.
• Add tomato sauce, fish sauce, sweet chilli sauces and palm sugar.
• Cook the crab through.
• Add the Coriander leaves and spring onions, mix well.