Oyster & Crab Pan Roast
- TOTAL TIME: 45 MIN
- SERVINGS: 6 to 8
This is Bryant Ng’s twist on a classic seafood pan roast. “I thought, Why not do a soup with oysters?” In place of the usual heavy cream, he enriches the broth with fragrant coconut milk.
- 4 tablespoons unsalted butter
- 3 plump fresh lemongrass stalks—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
- 2 large shallots, minced
- 4 garlic cloves, minced
- 2 Thai chiles, thinly sliced
- 1/2 cup wheat beer or pale lager
- 4 plum tomatoes, coarsely chopped
- 4 kaffir lime leaves (see Note)
- Three 14 1/2-ounce cans unsweetened coconut milk
- 1/2 pound lump crabmeat, picked over
- 1 dozen oysters, shucked
- 2 ounces pollack roe or tobiko (flying-fish roe)
- 2 tablespoons fresh lime juice
- In a large saucepan, melt the butter. Add the lemongrass, shallots, garlic, chiles and a generous pinch of salt. Cook over moderately high heat, stirring, until the shallots are softened and just starting to brown, about 2 minutes. Add the beer and boil until evaporated, about 3 minutes. Add the tomatoes and kaffir lime leaves, then crush the tomatoes with a wooden spoon. Simmer over moderately low heat until most of the liquid has evaporated, about 5 minutes. Add the coconut milk and simmer over moderate heat, stirring occasionally, until thickened, about 15 minutes.
- Add the crabmeat, oysters, pollack roe and lime juice to the saucepan and cook over low heat until warmed through, about 2 minutes. Season with salt. Transfer the pan roast to bowls and serve.
Aromatic, lively white, such as Sauvignon Blanc