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3 Garlic Cloves Sliced
2 golden shallots Sliced
1 tablespoon Butter
birds eye chilli diced
2 tablespoons Coriander roots chopped
30 ml Fish sauce
6 Cherry Tomatoes halved
70 g crabs Blue Swimmer, Mud or Spanner
2½ cups vegetable stock
2 sprigs Coriander
200 g Cooked Linguine
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Cook the linguine in lightly salted water with a touch of oil.(10 minutes).
In a frying pan saute the garlic, chilli, shallots, pepper and coriander root & stem in the butter, until golden.
Add the fish sauce and cook for about 10 seconds to release the flavour.
Add the stock & tomatoes and reduce until you have a sauce that will coat the pasta.
Toss the pasta with the sauce and add the crab meat and chopped coriander leaves.
Plate up into a bowl ang garnish with the corriander sprigs.
Notes & Tips
Don’t add any salt to the dish because the fish sauce is very salty.