Ingredients:

Approximately 2 pounds deep water egg crabs

For the nam chim:
10 prik ki nu
8 cloves garlic
1 tablespoon nam pla
2 tablespoons lime juice

Methods:

Wash crabs until clean. Drain the water. Roast over the fire until cooked. The crab body will turn completely red. Chop crab into large pieces. Arrange on a plate. Serve with the nam chim.

nam chim:
Pound with a mortar and pestle chilies with garlic until fine. Add nam pla and lime juice.