Island Life Magazine Ltd June/July 2018 | Page 103

Food & Drink
Thai-style prawn soup
with crab arancini balls in a coconut crumb
Recipe by The Beach Shack, Sandown
Serves 4
Ingredients
The crab arancini balls
250g Crab meat
25g Butter
100g Arborio rice
One glass of white
wine
200ml Lobster broth
Oil
1 Egg
1tbsp Plain flour
Dessicated coconut
The soup:
3 Garlic cloves, sliced
2 Teaspoons minced
chilli
2 Kaffir lime leaves,
shredded, stalk
removed
400ml Coconut cream
1litre Lobster stock
3tbsp Fish sauce
1tbsp Caster sugar
500g Sweet potatoes
16 Peeled prawns
1tbsp Turmeric
Lime or lemon wedges,
watercress and/or
rocket to serve and
king prawns if desired.
Method
The crab arancini balls The soup:
1. Melt the butter in a pan, add the rice
and stir. 6. Heat the oil in a large pan, add
garlic, lemongrass and ginger and
fry for 1 minute.
2. Add the wine and stir until it has all
been absorbed by the rice.
3. Slowly pour in the lobster stock until
the rice is al dente. This will take
about 20 minutes. You may need
more or less stock depending on
the rice.
4. Season and mix in the crab. Spread
the mixture out onto a plate and
leave to chill for 20 minutes, then
roll into small bite sized balls, dip in
the beaten egg and coat in the flour
and then the coconut.
5. Finally, cook in oil until golden and
drain on kitchen paper.
7. Then add the chilli, shredded lime
leaves, coconut cream and stock.
Bring to a gentle simmer.
8. Stir in the fish sauce and sugar then
add the sweet potatoes and cook
in the coconut broth for 8 minutes.
Add the prawns and cook for a
further 3 minutes.
9. Ladle into bowls, top with the crab
arancini balls.
10. If desired, add a large, grilled king
prawn to decorate and finish off
with lemon wedges and watercress
or rocket on the side.
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