![Chilli crab with coconut rice and sambal (TM6, Mark LaBrooy) Chilli crab with coconut rice and sambal (TM6, Mark LaBrooy)](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/c969c009-c815-4fd4-9cb0-f3816ef47713/Derivates/d018c145-9bb9-48d8-b702-2e6c09e32945.jpg)
难易度
我们大部分食谱的难易度都是简易的。那些需要花费更多时间和烹饪技巧的,难易度会被标注为中等或者高级。
准备时间
这是您准备这道菜肴所需的时间。
总时间
该时间包括了从准备食材到成品上桌的总时间:如腌制、烘烤、冷却等。
份量
这里显示了这道食谱的份量。
食材
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
- 300 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
- 营养价值
- 每 4 portions
- 热量
- 16692 kJ / 3974.3 kcal
- 蛋白质
- 164.7 g
- 碳水化合物
- 174.7 g
- 脂肪
- 286.8 g
- 饱和脂肪
- 154.9 g
- 纤维
- 44.7 g
- 钠
- 7178.6 mg
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