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Brigitte Hafner: Crab, prawn, lemongrass and coconut soup


You'll need

1 snapper fillet (300gm) or other firm white-fleshed fish fillet 2 green blue swimmer crabs (about 200gm each) 4 golden shallots, coarsely chopped 5 cm (25gm) piece of ginger, coarsely chopped 2 garlic cloves, crushed 1 lemongrass stalk, white part only, thinly sliced 1 small red chilli, finely chopped or to taste 2 tbsp olive oil 4 ripe tomatoes, coarsely chopped 6 green prawns, peeled, head and tail intact, cleaned 750 ml (3 cups) fish stock 250 ml (1 cup) coconut cream 1 tbsp fish sauce, or to taste 2 limes, juice only (or to taste) To serve: 1 bunch coriander, coarsely chopped

Method

  • 01
  • Cut fish into bite-sized pieces and set aside. Remove outside shell and gills of crab (discard), rinse crab and cut into quarters, set aside.
  • 02
  • Pound shallot, ginger, garlic, lemongrass and chilli in a mortar and pestle to a fine paste. Heat olive oil in a wide saucepan over medium heat, add shallot paste and sweat until soft and fragrant (4-5 minutes). Add tomato and crab, cook for 2-3 minutes, add fish, prawns and stock (enough to half-cover the seafood), then reduce heat to very low and simmer, covered, until seafood is just cooked through (6-8 minutes). Add coconut cream, then season to taste with fish sauce, lime juice and salt. Serve immediately scattered with coriander.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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