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Crab Meat Boats

Serves 6 as an appetizer, or 3 as main course

Ingredients

3 eggplants
3 spring onions, chopped
Oil for cooking
1 ½ cups crabmeat, cooked or canned
Coriander sprigs to garnish

Sauce

2 small, red chilies, seeded and minced
2 tablespoons peanuts, crushed
¼ cup fish sauce
1 teaspoon sugar
3 tablespoons water

Method for Cooking Crab Meat Boats:

Halve eggplants lengthwise and brush with oil. Barbecue or grill, turning frequently until flesh softens completely and skin darkens. Carefully peel off skins and discard but retain split stem for decorative purpose. Keep eggplant boats warm in oven.
Fry two-thirds of spring onions in oil until golden. Add sauce ingredients, cook until sugar is dissolved then add crab meat and heat through.
Place eggplant boats on one large or individual plates. Spoon over equal amounts of crab meat and sauce and garnish with remaining chopped spring onion and coriander sprigs.

Note: Cooked, chopped or small, whole prawns can substituted for crab meat if desired.

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Last Updated: 08/01/12