Main courses · Fish & seafood
Chilli crab with coconut rice and sambal (Mark LaBrooy)
To ensure this recipe is gluten free, be sure to read the label of your fish sauce.
TM6TM7
Details
- Difficulty
- Medium
- Prep
- 30 min
- Active
- 30 min
- Cook
- 90 min
- Total
- 90 min
- Yield
- 4 portions
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- Category
- Main coursesFish & seafood
- Time
- Over 1 hour
- Nutrition
- High fibre
- Difficulty
- Medium
- olive oil
- 50 g
- lemongrass
- 0.3 stalks
- fresh long red chillies
- 4
- fresh ginger
- 50 g
- garlic
- 4 cloves
- eschalots
- 3
- fresh coriander
- 5–6 sprigs
- palm sugar
- 60 g
- fish sauce
- 45 g
- cherry tomatoes
- 250 g
- long grain white rice
- 300 g
- water
- 300 g
- olive oil
- 20 g
- coconut milk
- 200 g
- sea salt
- sea salt
- fresh coriander
- 5–6 sprigs
- red onion
- 0.3
- cherry tomatoes
- 150 g
- desiccated coconut
- 100 g
- freshly squeezed lemon juice
- 40 g
- chilli powder
- 0.5 tsp
- sea salt
- 2 pinches
- olive oil
- 2 tbsp
- whole fresh crabs
- 6
- coconut milk
- 400 g
- spring onion/shallot
- 1
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 21.4 g
- Energy
- 4,796.1 kJ
- Calories
- 1,146.3 kcal
- Fat
- 63.6 g
- Fibre
- 11.6 g
- Carbohydrates
- 112.8 g
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