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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep7- Miang of Crab, Coconut, Mint and Citrus

Team:Alex & Gareth

Prep:1 hour 30 mins

Cook:20 mins




4 green sand crabs, cleaned

1 tbs peanut oil

1 long red chilli, chopped

2 cloves garlic, finely chopped

3cm piece fresh ginger, finely grated

400ml can coconut milk

coriander leaves, to garnish



100ml of the reserved coconut milk from cooking crabs

juice of 1 lime

2 tsp fish sauce

1 tsp grated palm sugar

1 stick lemongrass, white part only, finely chopped

1 long red chilli, finely chopped



3 oranges, segmented

1 cups beansprouts

½bunch coriander, leaves picked

½bunch mint, leaves picked

½cup freshly grated coconut



  1. To prepare crabs, prise off top shell. Remove and discard the spongy, finger-like white gills on either side of the crab's body. Chop the crab into quarters. Gently crack claws to allow the flavours to penetrate. Set aside.
  2. Heat oil in a large stock pot over medium heat. Cook chilli, garlic and ginger, stirring for 2 minutes or until fragrant. Stir in coconut milk. Add crab pieces and toss well to coat in sauce.
  3. Simmer, covered, until just cooked.
  4. Remove crab pieces and set aside to cool. Strain sauce and set aside to use in dressing.
  5. Pick crab meat out of shell and set aside.
  6. To make dressing, whisk cooled strained reserved coconut milk with juice, sauce and sugar until sugar dissolves. Stir in remaining ingredients.
  7. Place crab meat in a bowl with salad ingredients. Add enough of the dressing to coat and toss to combine.
  8. Serve crab salad garnished with coriander. 



  • If you are time poor, use fresh or frozen crab meat in place of fresh crabs.
  • Adjust the flavours of the dressing to suit your taste.
  • Try using pomelo or grapefruit as an alternative to orange, for a change.