Crabs in Coconut Milk Stew

Boil a substantial quantity of salted water in a large vessel until it reaches its boiling point. Submerge the crabs and cook for 8 to 10 minutes, or until their shells have turned a vibrant red color. Immediately transfer the crabs to an ice bath to halt the cooking process, thereby preserving their texture and flavor. Remove from the water and set them aside for further use.

Heat a substantial wok over medium-high heat, allowing the metal to warm up. Introduce garlic oil into the wok and stir in minced garlic, cooking until it reaches a lightly toasted and golden brown state. Add sliced onions and grated ginger to the wok, sautéing until the onions have lost their rawness and become translucent. Introduce scallion whites into the mixture, seasoning with a few pinches of salt and pepper to enhance their flavor.

Add fish sauce to the wok, allowing it to infuse into the mixture for 1 minute. Stir in shrimp paste and toast until it reaches a rich, caramelized state, approximately 3 minutes. Introduce Thai chiles into the wok and sauté for an additional minute, releasing their pungent aroma. Pour in coconut milk and water, bringing the mixture to a gentle simmer and reducing the heat to medium-low. Cook until the sauce has thickened, approximately 10 minutes, adding more water if necessary to achieve the desired consistency.

Simultaneously, crack open the crab and add it to the sauce along with any accumulated juices. Continue to simmer until the flavors have melded together, 8 to 10 minutes more. Season with salt and pepper to taste. Introduce fresh spinach leaves into the wok, allowing them to wilt and blend with the sauce. Garnish with scallion greens for a visually appealing finish.