Crab Rice
Crab Fried Rice is a classic Thai dish with very delicate flavours. It is best to use lump crab for this recipe. Chefs may also opt for other garnishes aside from chicharon and spring onions.
Ingredients
Spice Paste Preparation
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Lemongrass Stalk, bruised and sliced thinly 3 pc
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Ginger, peeled and sliced 20 g
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Turmeric, peeled and sliced 30 g
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Turmeric Powder 3 g
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Garlic Cloves, peeled 30 g
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Fresh Coriander, roughly chopped including the roots 20 g
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Shallots, sliced 30 g
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Green Finger Chilies, seeded and sliced 1 pc
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Coconut Cream 250 ml
Rice Preparation
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Canola Oil 60 ml
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Japanese Rice 400 g
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Lump Crab Meat (may be store bought, frozen) 100 g
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Banana Leaf, cut to fit the pan 1 pc
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Jumbo Crab, broken down to serving pieces (can be subsituted with 2 pcs Alimasag) 1 pc
Presentation
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Chicharon, crushed 20 g
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Spring Onions 10 g
Preparation
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Spice Paste Preparation
- To make the spice paste, combine all the ingredients in a food processor. Puree until it forms a fine paste.
- Taste and adjust seasoning.
- Set aside until ready to use.
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Rice Preparation
- Preheat oven to 350F.
- Heat oil in a sauce pot. Sweat the onions until fragrant.
- Add the rice and stir.Make sure that the rice is coated well with the oil.
- Add the spice paste to the rice.Mix well.
- Pour in the water. Bring to a boil.
- Add the crab meat and stir to combine with the rice.Turn down the heat to simmer. *At this point, you may transfer the rice to a serving platter like a calzuela lined with banana leaves and finish the cooking in the serving container.
- Arrange the crab on top of the rice.
- Cover the pan with banana leaves, then with foil.
- Cook in the oven for 30 minutes.
- After the prescribed cooking time, check the doneness of the rice as well as the crab. If rice is still undercooked and needs more liquid, pour in ½ cup of broth to help cook the rice evenly.
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Presentation
- Garnish with crushed chicharon on top and spring onions.
- Serve immediately.
