Crab Tails and Yellow Beans Cooked in Coconut Cream – Ion Thao Jiaw

A bean recipe for every taste:

I N F O The delicious, nutty, miso-like goodness of yellow beans dominates this relish – try whipping up the finer, creamy white variety. The beans are only lightly mashed in this recipe, resulting in a pleasant consistency.

The corail is squeezed out of the shrimp heads and cooked as described in the recipe. In some versions of this recipe, a dried long red chile is pureed and fried with the yellow beans to semi-mimic the color of the corail and make the dish spicier. Along with the red shallot slices, you can add sliced ginger and green mango to the relish form or offer them, sliced, as a side dish.

P r e s e n t I n g Rinse yellow beans, drain, then crush in a mortar. Coarsely chop crab tails. In small skillet, separate coconut cream over medium heat, add yellow beans and cook over moderate heat, stirring throughout, until beans are nutty-scented.

Add corail and continue cooking until it no longer looks and smells raw and eggy. Season with pepper, tamarind water, palm sugar and a tiny bit of fish sauce, but be careful: the yellow beans are already quite salty. Add crab tails and pour on clear soup or coconut milk. Lightly roll crab tails in no more than 1 minute. Mix in shallots – and chili slices. Coconut cream, coriander leaves

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