Wednesday, August 8, 2012

Crab Coconut Broth With King Cous Cous

Ingredients Broth 2 nos whole mud crab 200gms manila clams 5 pieces kaffir lime leaf 2 cloves sliced garlic 2 nos sliced shallots 3 stalks lemongrass 1 knob ginger 1 tbsp wolf berries 50gms king cous cous 2 tbsp santan 1 nos king oyster mushroom Garnishes 8 nos prawn 4x60gms cod fish 4x60gms salmon Method Broth Wash and clean the crabs and fabricate. Saute in corn oil together with the clams until fragrant. Slice the ginger thinly and slice the mushroom. Add in the garlic, shallots and the rest of the aromatics and pour in enough water to cover the ingredients. Simmer for 30 minutes and strain. Add in the king cous cous and mushroom. Cook until tender. Pour in the santan and season to taste. Garnishes Season the fish and prawns. Pan fry in corn oil until fully cooked. Arrange on to a plate and spoon the broth over.