Crab Coconut Broth With King Couscous
Crab Coconut Broth With King Couscous
Get this quick and easy crab recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 30 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 4 servings
As seen on Back to the Streets
Ingredients
  • Broth
  • 2 Whole mud crab
  • 200 grams Manila clams
  • 5 pieces Kaffir lime leaf
  • 2 cloves sliced Garlic
  • 2 sliced Shallots
  • 3 stalks Lemongrass
  • 1 knob Ginger
  • 1 tablespoon Wolf berries
  • 50 grams King couscous
  • 2 tablespoons Santan [Coconut milk]
  • 1 king Oyster mushroom
  • Garnishes
  • 8 Prawn
  • 60 grams Cod fish
  • 60 grams Salmon
Method
  1. Wash and clean the crabs and fabricate
  2. Sauté in corn oil together with the clams until fragrant
  3. Slice the ginger thinly and slice the mushroom
  4. Add in the garlic, shallots and the rest of the aromatics and pour in enough water to cover the ingredients
  5. Simmer for 30 minutes and strain
  6. Add in the king couscous and mushroom
  7. Cook until tender
  8. Pour in the santan [coconut milk] and season to taste
  9. Season the fish and prawns
  10. Pan fry in corn oil until fully cooked
  11. Arrange on to a plate and spoon the broth over

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