Blue Swimmer Crab & Prawn Laksa

Ingredients

12 Angelakis Cooked Blue Swimmer Crabs

16 Angelakis South Australian Cooked Prawns, peeled & deveined (leaving tails on)

⅓ cup good quality store bought Laksa paste

1 tbls Vegetable Oil

400gm (can) Coconut Milk

1 cup Water

1 tbls Palm Sugar, grated

2 tbls Fish Sauce

1 tbls Lime

1 packet Rice Stick Noodles, cooked

½ bunch Coriander

¼ bunch Thai basil

4 Spring Onions, finely sliced

100gm Fried Shallots, to serve

Lime Wedges, to serve

Method

In a large sauce pan fry the laksa paste in the vegetable oil over a medium heat for a few minutes, stirring constantly until fragrant, add the coconut milk, water, fish sauce, palm sugar and lime juice. Bring to the boil, reduce heat & simmer for 3-4 minutes.

To prepare the crabs, turn the crab upside down lift the ‘V’ shaped flap away from the body and pry the shell away, in one piece from the body. Remove the guts in the cavity at the front of the crab along with the mouth parts then rinse under running water to remove any sediment left behind. Gently pull away the gills from both sides of the crab.

Remove the crab meat from 8 of the crabs, reserving the remaining 4 as garnish for the laksa, cut these crabs with a sharp knife or cleaver into halves.

Add the prawns, crab meat & crab halves to the broth and simmer for a few minutes until they are hot, stir very gently so you do not break up the crab meat. Add the noodles, stir through to warm.

Divide between four serving bowls, top with the coriander, Thai basil and sliced spring onion, garnish with the fried shallots. Serve with the lime wedges.

Cook’s Tip

Laksa paste & fried shallots can be found in most supermarkets or Asian grocers

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