This was the first time where instead of throwing my food onto a plate and haphazardly snapping a photo, I make the extra effort to style it and actually wipe down the plate before the actual shot.
My only complaint though? Crab meat is so expensive.
Now let us be realistic here, although it is much cheaper to buy a whole crab, boil and de-meat it yourself, it is highly impractical and requires the one thing that I lack: patience.
If you buy it from the supermarket, the cheaper brands are more water than crab and usually smells like sewage and the more expensive ones are well, expensive.
Just the potent mix of lemongrass, shallots and lime juice is good enough to make you forget that you’re lacking the protein.
One thing that I would beg that you never compromise on is the use of coriander or cilantro.
I know this is a very acquired herb. It is strong, potent and lingers for awhile after. But it is also brave and stands up to any thing you put it up against.
That is one of the reasons why it can not be substituted with any other herb.
Oh, and go ahead, use imitation crab. I won’t tell on you.
2 – 3 stalks of lemongrass*
Chili or dried chili flakes
Too much coriander
Spring onion (both stems and green parts)
Juice of one lime
Salt and pepper to taste
Pasta of choice
1. Cook your pasta according to package instructions.
2. In a cold pan, put in your lemongrass with olive oil and chili. Allow it to infuse.
3. Once your pasta has got 2/3 minute left till its al dante, add your shallots and spring onion.
4. Once these have began to colour, throw in your crab meat to warm through
5. Drain your pasta and mix well.
6. Squeeze in your lime juice, season with salt and pepper.
7. Throw (no other verbs can be used) in your chopped coriander and toss.
8. Serve immediately (you wouldn’t want to wait) and garnish with more coriander.
*Trim off the woody ends of the lemon grass and peel off the outer layer. Using the back of the knife, bruise the entire length. You may want to fish it out before serving.