
Dispositivos e acessórios
Chilli crab with coconut rice and sambal (Mark LaBrooy)
Preparação 30min
Total 1h 30min
4 portions
Ingredientes
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
-
water300 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
Nutrição por 1 portion
Energia
1146.3 kcal /
4796 kJ
Proteína
21.4 g
Gordura
63.6 g
Hidratos de carbono
112.8 g
Fibra
11.6 g
Gordura saturada
38.8 g
Sódio
1103.1 mg
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