Name: Coconut crab rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 150g jasmine rice; 200ml coconut milk; 1 lemongrass stalk woody outer layers removed, finely chopped; 2 spring onions chopped; 100g white crab meat; 2 tsp grated ginger; ½ red chilli chopped; ½ garlic clove crushed; 2 spring onions chopped; 1 lime juiced; 1 tbsp fish sauce; 1 tsp caster sugar; Handful coriander chopped, plus extra to serve

Two bowls of coconut crab rice with slices of lime on the side

150g jasmine rice
200ml coconut milk
1 lemongrass stalk
woody outer layers removed, finely chopped
2 spring onions
chopped
100g white crab meat

SAUCE

2 tsp grated ginger
½ red chilli
chopped
½ garlic clove
crushed
2 spring onions
chopped
1 lime
juiced
1 tbsp fish sauce
1 tsp caster sugar
Handful coriander
chopped, plus extra to serve

Method

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.