Italian cherry tomatoes stuffed with Singaporean chilli crab

Alaskan king crabmeat simmered in a sweet and spicy sauce, served hanging on a bonsai tree.

100g Alaskan king crab
Chilli crab Paste
100g red chilli
50g shallots
50g lemongrass
50g ginger
Salt to taste
10 pieces Italian cherry tomatoes on vine

1. De-shell and chop Alaskan king crabmeat into chunks
2. Prepare chilli crab paste:
3. Blend all ingredients
4. Cook on stove
5. Simmer till oil surfaces to the top
6. Mix Alaskan crabmeat chunks with chilli crab paste
7. Stuff into Italian cherry tomatoes
8. Skewer tomatoes, arrange on Bonsai and serve

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