| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Caribbean |
Caribbean, Light |
1 |
servings |
INGREDIENTS
| 2 |
|
Onions; peeled and chopped |
| 1/2 |
dl |
Oil |
| 50 |
g |
Butter |
| 40 |
g |
Coriander root; chopped |
| 1/2 |
tb |
Ginger; peeled and chopped |
| 1/2 |
tb |
Chilli; seeded |
| 1 |
tb |
Paprika |
| 60 |
g |
Sweetcorn; blanched |
| 6 |
dl |
Chicken stock |
| 1 |
dl |
Coconut cream |
| 640 |
g |
White crab meat |
| 4 |
|
Spring onions; finely chopped |
|
|
Salt and pepper |
INSTRUCTIONS
Sweat the onions in half oil, half butter till soft.
Add coriander root, ginger and chilli and dust with the paprika. Add
half the sweetcorn, chicken stock and coconut milk. Simmer for 10
minutes.
Liquidize and pass through a sieve. Add the crabmeat to the remaining
corn and spring onions.
Adjust seasoning.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God: the most lovable person in the universe”