Rapuwokki
Last Updated on
This crab stir-fry, which exalts Asian flavours, gets its juiciness from citrus. Add chilli to taste and enjoy with a medium dry white wine.
Ingredients for four
250g egg noodles 200g tiger prawn tail; or large prawns 1 lime 1 orange 4 cloves of garlic 1 lemongrass (can be cut off) 4 kaffir lime leaves (can be cut off) 4 lime leaves (can be cut off) 1 lemongrass (can be cut off) 1 lemongrass (can be cut off) 1 lemongrass (can be cut off) 1 lemongrassMash the crabs in a colander by pouring boiling water over them. Allow to drain. Chop the carrot, garlic, chillies and pepper.
Bring the noodles to the boil in a saucepan.
Fry the crabs in a pan in a brisk heat. Set aside for a moment. In the same pan, simmer the stock; squeeze the lime and orange into the pan. Add the carrot and garlic. Cut the lemongrass into small pieces and add to the pan. Also the lime leaves. Cook for a moment to release the flavours.
Stir the coconut cream and sugar into the pan. Add the crabs, chillies and paprika. Bring to the boil.
Stir in the noodles and torn coriander.
Sprinkle the crab wok with coriander and serve immediately hot.
Serve hot.
