16 x 75g live Redclaw (see notes)
2 cloves garlic, roughly chopped
2 stems lemongrass, white part only sliced
2 small red chillies, seeded and roughly chopped
1 tablespoon roughly chopped ginger
800ml coconut milk (see notes)
200ml fish, or chicken, stock
200ml water
1 tablespoon fish sauce
1 tablespoon grated palm sugar
2 tablespoons lime juice
2 kaffir lime leaves, very finely shredded (see notes)
1 large red chilli, sliced and seeded
½ cup Thai basil leaves
Steamed jasmine rice, to serve

Halve Redclaw lengthways, from the head down through the tail (see notes). Remove head contents and devein.

Process the garlic, lemongrass, chopped chilli and ginger in a food processor with just enough coconut milk to form a paste.

Combine the stock, water and two-thirds of the remaining coconut milk in a saucepan. Bring to the boil and stir in the paste. Reduce heat and simmer for 2 minutes. Add fish sauce and palm sugar, then the Redclaw and simmer for about 3 minutes, until the shells turn orange and the flesh is opaque. Gently stir in the lime juice, kaffir lime leaves and sliced chilli.

Arrange Redclaw on a deep serving platter or in bowls. Pour the broth over the top and scatter with basil leaves. Serve immediately with steamed rice.