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Spiced crab and mussel broth with crab toasts
Fruit and vegetables
lemon juice
, to taste
1 tbsp chopped fresh
chives
100g/3½oz fresh
ginger
, peeled and roughly chopped
2
lemongrass
stalks, chopped
1 red
chilli
, roughly chopped
2 banana
shallots
, chopped
2
limes
, juice only
4
spring onions
, thinly sliced
coriander
leaves
Tins, packets and jars
4 x 400ml/14fl oz tins
coconut milk
Cooking ingredients
salt and freshly ground
black pepper
2 tbsp
vegetable oil
, for frying
4 garlic
cloves
, halved
3 tbsp
fish sauce
3 tsp palm sugar or golden
caster sugar
salt
, if needed
Dairy, eggs and chilled
2 tbsp
crème fraîche
butter
, for spreading
Meat, fish and poultry
200g/7oz white
crab
meat
400g/14oz
mussels
, scrubbed and debearded
12 raw head-on, shell-on
prawns
100g/3½oz white
crab
meat
Other
2 thick slices white
bread
, toasted
100ml/3½fl oz
white wine
Back to recipe
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