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)
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.
2 — TOM YUM
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.