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An artisanal selection of gourmet condiments, from jams and chutneys to vinaigrettes and sauces

M A D E  W I T H  L O V E  I N  K E N Y A

Tipsy Paprika Crab

(courtesy of @lelittlegourmand)

Preparation time: 1 hour

Tipsy Paprika Crab

INGREDIENTS

For the Crab

  • 1 tbsp oil
  • 1 Lamu mud crab
  • 2 cloves garlic, minced
  • 1/2 cup coriander, chopped
  • 1/2 cup tipsy paprika marinade
  • 1/4 cup cream

For the Cheesy Garlic Bread

  • 2 bread rolls, halved
  • 1/2 cup melted butter
  • 1 tsp paprika
  • 1 tbsp coriander
  • salt and pepper to taste
  • 1/2 cup cheddar, grated

For the Charred Buttery Sweetcorn

  • 1 sweetcorn on the cob, cut into 5 pieces
  • 1/2 cup melted butter
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tbsp coriander
  • salt and pepper to taste

For the Spicy Rice

  • 1 tbsp oil
  • 1 tsp cumin
  • 1/4 tsp dried chilli flakes
  • 1 tbsp turmeric
  • 1/2 tsp paprika
  • 1 cup white rice
  • 500g water
  • 1/2 veg stock cube
  • 1/4 garden peas
  • 1/2 white onion, diced
  • 1/2 red pepper, diced

METHOD

For the Crab

  1. Heat oil in a pan, add the garlic and coriander, mix well.
  2. Add the tipsy paprika marinade, add the cream and finally add the crab, mix. Once the crab turns red it is ready.

For the Cheesy Garlic Bread

  1. Mix all ingredients, spread on the bread and grill in the oven until charred

For the Charred Buttery Sweetcorn

  1. Mix all the ingredients for the buttery mixture.
  2. Boil the corn for 15 mins in salt water.
  3. Grill until charred and brush with the butter mix

For the Spicy Rice

  1. Fry pepper and onion in heated oil for 2 minutes.
  2. Add dried spices to the pan and cook for further 1 minute
  3. Add rice, water and chicken stock to the hot pan. Bring mixture to boil, then immediately turn the heat to lowest possible and add the frozen peas
  4. Cover with lid and cook for around 30 minutes (until cooked).

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