Name: Coconut crab with mango
Cook time: 20 min
Total time: 20 min
Ingredients: 125 millilitre thick canned coconut cream; 2 small green chillies, finely chopped (remove seeds first for a milder taste); 2 tablespoon lime juice, plus wedges for serving; 3 kaffir lime leaves, shredded; 2 ripe mangoes; 280 gram crab meat, drained and picked over (or 2 x 170g cans crab meat, or ½ small cooked crayfish, flesh chopped, or 12 australian banana prawns, cooked, shelled and roughly chopped); 1/4 cup crisp fried shallots (optional)

Ingredients

125 millilitre thick canned coconut cream

2 small green chillies, finely chopped (remove seeds first for a milder taste)

2 tablespoon lime juice, plus wedges for serving

3 kaffir lime leaves, shredded

2 ripe mangoes

280 gram crab meat, drained and picked over (or 2 x 170g cans crab meat, or ½ small cooked crayfish, flesh chopped, or 12 australian banana prawns, cooked, shelled and roughly chopped)

1/4 cup crisp fried shallots (optional)

Method

1.Put the coconut cream, green chillies, lime juice, kaffir lime leaves and a pinch of salt into a small frying pan. Heat gently and let it bubble away and reduce by half. Cover pan with a lid and leave until cool.

2.Put the coconut cream, green chillies, lime juice, kaffir lime leaves and a pinch of salt into a small frying pan. Heat gently and let it bubble away and reduce by half. Cover pan with a lid and leave until cool.

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Ingredients

Method

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