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Ingredients
Lemongrass spice paste
Method
1.Poach crab in a saucepan of simmering water for 10 minutes; transfer to a plate and leave to cool. When cool enough to handle, pull out the hard shell; remove and discard outside gills of crab. Rinse crab; cut into quarters and set aside.
2.Meanwhile, make lemongrass spice paste.
3.Heat a wide heavy-based saucepan over medium heat. Add lemongrass spice paste; cook, stirring, for 5 minutes. Add stock and tomatoes. Bring to the boil; simmer for 20 minutes. Add fish and prawns; cook for 2 minutes. Add crab and mussels; cook, covered, for a further 2 minutes or until seafood is just cooked.
4.Turn off heat; remove some seafood from pan, if necessary. Stir through coconut cream, fish sauce, lime juice and palm sugar. Return seafood to pan.
5.Scatter seafood broth with reserved coriander leaves from lemongrass spice paste; serve.
Lemongrass spice paste
6.Blend oil, ¼ cup (60ml) water, shallot, ginger, garlic, lemon grass, chilli and coriander roots until a coarse paste forms; reserve the coriander leaves for serving.
Some mussels might not open after cooking – these may not have cooked as quickly as the others – and some will not open even after excessive cooking. Do not discard these; just pry open carefully with a knife and cook a little more.
Note
