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Chilli crab with coconut rice and sambal (Mark LaBrooy)
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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
- 900 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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