© Christina Holmes
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 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. Slideshow: Amazing One-Pot Meals

Recipe from Food & Wine America's Greatest New Cooks

How to Make It

Step 1    

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.

Step 2    

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.

Notes

Kaffir lime leaves, popular in Indonesian, Thai and other Southeast Asian cuisines, are available at specialty food stores and online.

Serve With

Grilled bread and lime wedges.

Suggested Pairing

Aromatic, lively white, such as Sauvignon Blanc

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