Mark Labrooy's Chilli crab with coconut rice and sambal (TM6)
TM6

Mark Labrooy's Chilli crab with coconut rice and sambal (TM6)

5.0 (5 ratings)

Ingredients

Chilli sauce

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

Coconut rice

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

Sambal

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

Assembly

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

Nutrition
per 4 portions
Calories
16692 kJ / 3974.3 kcal
Protein
164.7 g
Carbohydrates
174.7 g
Fat
286.8 g
Saturated fat
154.9 g
Fiber
44.7 g
Sodium
7178.6 mg

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