Chilli crystal crab on coconut & kaffir lime rice

Crab

1. If crabs are dirty give them a quick scrub.
2. Remove top shell and clean out.
3. Cut crab into four pieces and crack legs using a cleaver they will absorb flavours when cooking and it also makes it easier to open up for eating.
4. Heat oil in a large wok and add crab pieces, lightly fry on all sides. When they change colour take out and rest on paper towel.
5. Reduce heat and add ginger, garlic, chillis & lemon grass for 30 seconds for flavours to infuse.
6. Add sweet chilli, tomatoes, kecap-manis, chinese cooking wine, water, sugar & salt and bring to boiling point then add crab pieces and simmer for about 3 to 5 mins until crabs are cooked through.
7. Stir through fresh coriander leaves and serve with rice.

Coconut & kaffir lime rice

1. In a saucepan heat water and coconut milk, bring to boiling point.
2. In a heavy based saucepan, heat oil and add rice, stir until nicely coated.
3. Add hot liquid and lime leaves, stir then cover with lid & cook for 15 minutes on very low heat.
4. Turn off and leave to rest in the pot.
5. Fold through coconut just before serving.