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Chilli crab with coconut rice and sambal (Mark LaBrooy)
Dificultad
La mayoría de nuestras recetas son fáciles, aunque las clasificadas con dificultad “media” o “difícil” son un poco más exigentes.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Raciones
Aquí se muestran las raciones de la receta.
Ingredientes
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
- Inf. nutricional
- por 4 portions
- Calorías
- 16692 kJ / 3974.3 kcal
- Proteína
- 164.7 g
- Carbohidratos
- 174.7 g
- Grasa
- 286.8 g
- Grasas saturadas
- 154.9 g
- Fibra
- 44.7 g
- Sodio
- 7178.6 mg
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