
Devices & Accessories
Chilli crab with coconut rice and sambal (Mark LaBrooy)
Prep. 30 min
Total 1 h 30 min
4 portions
Ingredients
Chilli sauce
-
olive oil50 g
-
lemongrass (approx. 3 cm), white part only, cut into thin slices¼ stalk
-
fresh long red chillies trimmed, deseeded if preferred and cut into halves4
-
fresh ginger (approx. 5 cm), cut into pieces50 g
-
garlic cloves4
-
eschalots cut into halves3
-
fresh coriander roots only (approx. 25 g); leaves reserved to serve5 - 6 sprigs
-
palm sugar cut into pieces60 g
-
fish sauce (see Tips)45 g
-
cherry tomatoes250 g
Coconut rice
-
long grain white rice300 g
-
water900 g
-
olive oil20 g
-
coconut milk200 g
-
sea salt to taste
Sambal
-
fresh coriander leaves only5 - 6 sprigs
-
red onion (approx. 60 g)¼
-
cherry tomatoes cut into halves150 g
-
desiccated coconut100 g
-
freshly squeezed lemon juice40 g
-
chilli powder½ tsp
-
sea salt2 pinches
Assembly
-
olive oil2 tbsp
-
whole fresh crabs (approx. 300 g each), cleaned and cut into halves (see Tips)6
-
coconut milk400 g
-
spring onion/shallot trimmed, cut into slices, to serve1
Nutrition per 4 portions
Sodium
7178.6 mg
Protein
164.7 g
Calories
16692 kJ /
3974.3 kcal
Fat
286.8 g
Fibre
44.7 g
Saturated Fat
154.9 g
Carbohydrates
174.7 g
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