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Blue Swimmer Crab and Chilli Sambal with Coconut Rice
Recipe by Tessa Boersma
This spicy, chilli crab sambal is paired with fluffy coconut rice, sweet pineapple and crunchy lotus chips.
- Steps
- Ingredients
Ingredients
Chilli Sambal
Coconut Rice
Chilli Sambal Blue Swimmer Crab
Lotus Chips
To serve
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Steps
- For the Chilli Sambal, place ingredients into a food processor and process to form a thick smooth paste. Set aside.
- For the Coconut Rice, bring a large saucepan of water to the boil.
- Place ingredients and ½ cup water into a small saucepan and cover with a lid. Place over a medium heat and cook until liquid has evaporated and rice has cooked through, about 20 minutes. Remove from the heat and set aside for 5 minutes before removing lid.
- Divide the cooked rice into the centre of the softened banana leaves, fold to enclose and secure with a toothpick. Place rice parcels into 2 bases of a large bamboo steamer. Cover with the basket lid and place over boiling water to steam for 2 minutes. Remove the basket from the heat and set aside.
- For the Chilli Crab, heat a wok over a medium heat. Add the Chilli Sambal and cook, stirring continuously, until aromatic and caramelised, about 5 minutes. Remove from wok and set aside.
- Add 100ml water to the wok, add the crab and cover with a lid. Cook the crab for 4 minutes then return the Chilli Sambal to the wok and toss the crab through. Cook for a further 2 minutes. Remove from the heat and toss through the remaining ingredients and season with salt. Cover with a lid and set aside for serving.
- For the Lotus Chips, heat the oil in a medium saucepan to 180C. Add the sliced lotus and fry until golden and crispy. Remove from the oil and drain on paper towel.
- To serve, arrange banana leaves over the base of a serving plate. Stack the Chilli Crab in the centre. Sprinkle with herbs and add some pineapple and lime cheeks.
