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Coconut Cream

Stir-Fry Fish Sauce

Red Curry Paste

Plain Rice Crackers

Ingredients required for this recipe:

200ml Trident Coconut Cream

1 small spring onion, very finely chopped

¼ teaspoon Red Curry Paste

170g can Crabmeat, drained

1 teaspoon Fish Sauce

1 egg, beaten



Mix the Trident Coconut Cream, spring onion and Red Curry Paste in a small saucepan and boil until well reduced and thick.
Add the crabmeat and fish sauce and stir. Cook for 30 seconds.
Stir in 1 beaten egg and cook gently for 20 seconds. Then set aside to cool.
Spoon into a bowl and serve with Trident Rice Crackers.