Sweat the onions in half oil, half butter till soft. Add coriander root, ginger and chilli and dust with the paprika. Add half the sweetcorn, chicken stock and coconut milk. Simmer for 10 minutes. Liquidize and pass through a sieve. Add the crabmeat to the remaining corn and spring onions. Adjust seasoning.
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|Serving Size: 1 Serving (1321g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 518 (44%)|
|Amt Per Serving||% DV|
|Total Fat 57.5g||77 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 622mg||191 %|
|Sodium 3054mg||105 %|
|Potassium 3096.1mg||81 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 21.8g|
|Protein 131.7g||188 %|
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Calories per serving: 1167
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