2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon minced fresh ginger root
1 teaspoon minced fresh rosemary
1 teaspoon chile paste
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 tablespoon fish sauce
1 (8 ounce) package dried shrimp, rinsed and deveined
1 (3 ounce) can anchovy fillets
In a large saucepan, heat oil and vinegar over medium heat; bring to a boil. Remove from heat and stir in ginger, rosemary and chile paste. Reduce heat to low and simmer until well blended. Gradually add flour to 1/2 cup of wine vinegar, stirring until no lumps remain. Bring sauce to a boil and stir into saucepan.
Stir the chicken broth and fish sauce into the system, then add shrimp and 1/2 can anchovies. Heat for a minute or so, stirring.
Just before the fish sauce reaches a tipping point, pour into 10-inch glass dish or silicone mold and chill until firm. Pour crabmeat mixture into saucepan and heat for a minute or so, stirring until it coats the bottom of the mold. Cover and chill until firm.