Coconut crab rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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
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.