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Ingredients
- 1 stick lemongrass (white part only)
- 2 shallots, peeled
- 1 small knob ginger, peeled and chopped
- half a bunch coriander root and stem, washed
- 2 x 400ml cans coconut milk
- 1.2 litres water
- 5 kaffir lime leaves
- 8 green prawns
- 4 blue swimmer crabs, cleaned and cut in quarters
- 1 tomato chopped
- 4 tbsp fish sauce
- 2 tbsp grated palm sugar (or brown sugar)
- juice of 2-3 limes
- coriander leaves, to garnish
Method
With a mortar and pestle, roughly crush the lemongrass, shallots, ginger and coriander root and stems.
In a large pot, combine the coconut milk, water, the crushed aromatics and lime leaves and simmer for 10 minutes.
Add the prawns, crab and tomato and gently cook for 10 minutes.
Now add the fish sauce, palm sugar and lime juice to taste - there should be a balance of sweet, sour and salty - adjust to your liking.
To serve
Serve garnished with coriander leaves.
