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Crab, sticky rice, tom yum

by Adam Handling
Adam Handling Restaurants, United Kingdom

I take inspiration from the many cultures in London and execute my cooking in the most sustainable way to minimise food waste. I rarely find myself outside of the kitchen but, alongside my restaurant group, I run a bar group that specialises in utilising food waste in cocktails. It’s really fun to find creative ways to bring these drinks to life.

Crab, sticky rice, tom yum

    6-10 PERS.
  • timing
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1 large, freshly cooked crab

1 onion, sliced
4 cloves garlic, chopped
2 Thai chillies, halved
80g slices galangal or ginger
3 lemongrass stalks, pounded with the side of a knife and cut into 2-inch-long pieces
2 tsp red Thai curry paste
1 can of coconut cream or coconut milk
1-2 tbsp coconut sugar
25 tbsp fish sauce, plus more to taste
25g tbsp fresh lime juice

Japonica rice (6-10 portions)
Rice vinegar
Soy sauce


1 — CRAB
Boil the crab in boiling salted water for 12 minutes. Once cooked, leave to cool slightly and then twist off the claws and legs and separate the body from the main shell. Remove inedible gills from the body. Loosen the brown meat from the main shell and spoon into a bowl. Crack the large claws open and take out the white meat. Prise out the rest of the white meat. Check for shell fragments.

Warm up all ingredients and leave to infuse overnight. The following day, warm up, pour the mixture into a flat tray, freeze, then use a fork and scrape it like a granita.

3 — RICE
Cook the rice in a rice cooker and then season with the rice vinegar and soy sauce.

Place a spoon of the rice in a bowl, top with a spoonful of the crab and finish with the tom yum and baby coriander petals.

The spice and ice-cold approach in the Tom Yum work well together, while the Krug Grande Cuvée 170ème Édition refreshes the palate. The dish is full of flavours and needs a generous Champagne to match.
Krug Grande Cuvée
Krug Grande Cuvée
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