Boiled Taro and Crab with Coconut Sauce

Ingredients

• 500g taro root, peeled and cut into chunks (1.1 lb) 500g taro root, peeled and cut into chunks (1.1 lb)
• 500g crab legs or crab meat (1.1 lb) 500g crab legs or crab meat (1.1 lb)
• 400ml coconut milk (13.5 fl oz) 400ml coconut milk (13.5 fl oz)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 stalk of lemongrass, bruised 1 stalk of lemongrass, bruised
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 25g (Saturated Fat: 20g)
• Carbohydrates: 30g (Sugars: 5g)
• Protein: 15g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the taro chunks. Cook for about 15-20 minutes or until the taro is fork-tender. Drain and set aside.
2. 2.
   In a separate pot, combine the coconut milk, minced garlic, grated ginger, and bruised lemongrass. Bring to a simmer over medium heat.
3. 3.
   Add the crab legs or crab meat to the coconut milk mixture and cook for 5-7 minutes until the crab is heated through.
4. 4.
   Stir in the fish sauce, soy sauce, lime juice, and salt to taste.
5. 5.
   Gently add the boiled taro to the pot and simmer for an additional 5 minutes to allow the flavors to meld together.
6. 6.
   Remove the lemongrass stalk and discard.
7. 7.
   Serve the Boiled Taro and Crab in bowls, garnished with fresh cilantro.

Treat your ingredients with care...

• Taro root — Make sure to peel the taro thoroughly as the skin can be tough. Also, be cautious while handling taro as it can cause skin irritation for some individuals. It's recommended to wear gloves or wash hands thoroughly after handling.
• Crab legs or crab meat — If using crab legs, crack them slightly before adding to the coconut milk mixture to allow the flavors to penetrate. If using crab meat, ensure it is cooked and cleaned before adding to the dish.

Tips & Tricks

• For a spicier kick, add a small amount of red chili flakes or sliced chili peppers to the coconut sauce.
• If taro is not available, you can substitute it with sweet potatoes for a similar texture and flavor.
• To enhance the aroma, lightly toast the grated ginger in a dry pan before adding it to the coconut milk.
• Adjust the seasoning according to your taste preferences by adding more fish sauce, soy sauce, or lime juice.
• For a heartier meal, serve the Boiled Taro and Crab over a bed of steamed jasmine rice.

Serving advice

Serve the Boiled Taro and Crab as a main course, accompanied by steamed rice or poi. The creamy coconut sauce pairs well with the starchy taro and succulent crab, creating a satisfying and flavorful dish.

Presentation advice

Garnish each bowl of Boiled Taro and Crab with a sprig of fresh cilantro to add a pop of color and freshness. The vibrant green of the cilantro will beautifully contrast with the creamy coconut sauce.