Coconut crab rice
Delicate white crab meat is uplifted with fresh, zingy Thai flavours. If you’re using a large tin of coconut milk, freeze the leftovers for another time
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 150g jasmine rice
- 200ml coconut milk
- 1lemongrass stalk , woody outer layers removed, finely chopped
- 2spring onions , chopped
- 100g white crab meat
- 2tsp grated ginger
- ½red chilli , chopped
- ½garlic clove , crushed
- 2spring onions , chopped
- 1lime , juiced
- 1tbsp fish sauce
- 1tsp caster sugar
- Handful coriander , chopped, plus extra to serve
Instructions
Step 1
Rinse and wash the rice in a few changes of water then drain well. Put the rice in a pan with the coconut milk and 100ml of water. Stir in the lemongrass and spring onions, and season with salt. Bring to a simmer then turn down the heat, cover and cook for 15 mins. Turn off the heat and leave to sit for 5 mins.Step 2
While the rice is cooking, mix together the sauce ingredients, then toss with the crab meat.Step 3
Divide the rice between plates, top with the dressed crab meat and sprinkle over the extra coriander.