Chilli crab with coconut rice and sambal (Mark LaBrooy)

Name: Chilli crab with coconut rice and sambal (Mark LaBrooy)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 portions
Ingredients: 50 g olive oil; ¼ stalk lemongrass; 4 fresh long red chillies; 50 g fresh ginger; 4 garlic cloves; 3 eschalots; 5 - 6 sprigs fresh coriander; 60 g palm sugar; 45 g fish sauce; 250 g cherry tomatoes; 300 g long grain white rice; 900 g water; 20 g olive oil; 200 g coconut milk; sea salt; 5 - 6 sprigs fresh coriander; ¼ red onion; 150 g cherry tomatoes; 100 g desiccated coconut; 40 g freshly squeezed lemon juice; ½ tsp chilli powder; 2 pinches sea salt; 2 tbsp olive oil; 6 whole fresh crabs; 400 g coconut milk; 1 spring onion/shallot

4.8 15 rating

Prep. 30 min

Total 1 h 30 min

4 portions

Ingredients

Chilli sauce

olive oil
50 g
lemongrass (approx. 3 cm), white part only, cut into thin slices
¼ stalk
fresh long red chillies trimmed, deseeded if preferred and cut into halves
4
fresh ginger (approx. 5 cm), cut into pieces
50 g
garlic cloves
4
eschalots cut into halves
3
fresh coriander roots only (approx. 25 g); leaves reserved to serve
5 - 6 sprigs
palm sugar cut into pieces
60 g
fish sauce (see Tips)
45 g
cherry tomatoes
250 g

Coconut rice

long grain white rice
300 g
water
900 g
olive oil
20 g
coconut milk
200 g
sea salt to taste

Sambal

fresh coriander leaves only
5 - 6 sprigs
red onion (approx. 60 g)
¼
cherry tomatoes cut into halves
150 g
desiccated coconut
100 g
freshly squeezed lemon juice
40 g
chilli powder
½ tsp
sea salt
2 pinches

Assembly

olive oil
2 tbsp
whole fresh crabs (approx. 300 g each), cleaned and cut into halves (see Tips)
6
coconut milk
400 g
spring onion/shallot trimmed, cut into slices, to serve
1