Crab Tails with Sugar Snap Peas in Coconut Milk

Rinse the sugar snap peas and cut in half diagonally. Sauté the garlic, shallot and chili in oil. Add ginger and the crab tails in their shells and sauté briefly. Pour in coconut milk, fish stock and whipping cream, make hearty for 3 min. Add sugar snap peas. Season heartily with fish sauce, soy sauce and lime juice. Add shredded Thai basil or cilantro leaves and serve with long grain rice.

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