Chilli crab with coconut rice and sambal (Mark LaBrooy)

Chilli crab with coconut rice and sambal (Mark LaBrooy)

4.8 14 評分
准备工作 30 分钟
总数 1小时 30 分钟
4 portions

食材

Chilli sauce
  • olive oil
    50 g
  • lemongrass (approx. 3 cm), white part only, cut into thin slices
    ¼ stalk
  • fresh long red chillies trimmed, deseeded if preferred and cut into halves
    4
  • fresh ginger (approx. 5 cm), cut into pieces
    50 g
  • garlic cloves
    4
  • eschalots cut into halves
    3
  • fresh coriander roots only (approx. 25 g); leaves reserved to serve
    5 - 6 sprigs
  • palm sugar cut into pieces
    60 g
  • fish sauce (see Tips)
    45 g
  • cherry tomatoes
    250 g
Coconut rice
  • long grain white rice
    300 g
  • water
    900 g
  • olive oil
    20 g
  • coconut milk
    200 g
  • sea salt to taste
Sambal
  • fresh coriander leaves only
    5 - 6 sprigs
  • red onion (approx. 60 g)
    ¼
  • cherry tomatoes cut into halves
    150 g
  • desiccated coconut
    100 g
  • freshly squeezed lemon juice
    40 g
  • chilli powder
    ½ tsp
  • sea salt
    2 pinches
Assembly
  • olive oil
    2 tbsp
  • whole fresh crabs (approx. 300 g each), cleaned and cut into halves (see Tips)
    6
  • coconut milk
    400 g
  • spring onion/shallot trimmed, cut into slices, to serve
    1

难易度

中级


营养价值 每 4 portions

7178.6 mg
蛋白质 164.7 g
热量 16692 kJ / 3974.3 kcal
脂肪 286.8 g
膳食纤维 44.7 g
饱和脂肪 154.9 g
碳水化合物 174.7 g

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