![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)
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Chilli crab with coconut rice and sambal (TM6, Mark LaBrooy)
Niveau
La plupart de nos recettes sont simples, mais certaines sont un peu plus complexes : elles sont alors notées comme niveau « moyen » ou « difficile » et vous demanderont un peu plus de temps.
Temps de préparation
Ceci représente le temps de travail nécessaire pour préparer ce plat.
Temps total
Il s'agit du temps requis pour préparer ce plat du début à la fin : marinade, cuisson, refroidissement, etc.
Nombre de portions
Cela vous montre le nombre de portions compris dans cette recette.
Ingrédients
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
- Infos nut.
- par 4 portions
- Calories
- 16692 kJ / 3974.3 kcal
- Protides
- 164.7 g
- Glucides
- 174.7 g
- Lipides
- 286.8 g
- Graisses saturées
- 154.9 g
- Fibre
- 44.7 g
- Sodium
- 7178.6 mg
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Chilli crab with coconut rice and sambal (Mark LaBrooy)
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