Spanner Crab Congee
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Spanner Crab Congee
Recipe By Louis Tikaram
Ingredients
250 g raw jasmine rice
25 g ginger (fine brunoise)
25 g garlic (fine brunoise)
100 g eschalot (fine brunoise)
100 ml canola oil
1 l chicken stock (broth)
50 ml fish sauce
½ tsp white pepper
200 g picked spanner crab meat
10 g cut green shallots
Method
Heat oil in a medium saucepan and gently sauté off ginger, garlic & shallot till golden.
Add rice and cook till the pot starts to dry up, then add ½ a cup of stock.
Repeat this method just like cooking a risotto.
Once the rice is cooked and the consistency is still very runny, season with the fish sauce and white pepper.
Add the crab meat and stir just to cook, 30 seconds to 1 minute.
Serve immediately and garnish with cut green shallot and a sprinkle of deep fried eschalots.
