500 ml coconut milk
300 g jackfruit meat, flaked
1 small onion, sliced
50 g ginger, julienned
6 pieces lemon grass, white part only, cut crosswise
2 tsp. Minced garlic
1 kilo crabs, quartered
sea salt and pepper to taste
500 ml coconut cream
100 g green chilies
Place the coconut milk, jackfruit, onion, ginger, lemon grass and garlic in a casserole and boil over a moderate heat for 10 minutes, then add the crabs and season to taste with salt and pepper. Reduce heat, cover and allow to simmer for a further 15-20 minutes. Set aside and keep hot.
Meanwhile, in a separate pan, bring the coconut cream to the boil and cook, stirring continuously, until the cream is thick enough to coat the ladle. Pour the cream over the
crab mixture, add the chilies and simmer for a further 5 minutes, then serve immediately.
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