You’ll Need
For the Coconut Crab
450g cooked crab meat and cracked cooked claws
400ml coconut milk
250g butternut squash, cut into 2cm cubes
150g green beans, cut into short lengths
1 small onion, finely sliced
2 garlic cloves, finely grated
20g fresh ginger, finely grated
1 red chilli, sliced
1 tbsp fish sauce
1 tsp soft brown sugar
Juice of 1/2 lime
For the Pots
400g cooked jasmine rice
2 spring onions, finely sliced
Optional but dangerous
Crispy garlic
Extra red chilli
Cold Filipino beer
Method
Divide the coconut milk, squash, beans, onion, garlic, ginger and chilli between four deep heatproof pots.
Stir in the fish sauce and sugar and cover each pot tightly with foil.
Air fry at 180°C for 18-20 minutes, stirring after 12 minutes.
Check the squash is nearly tender.
Fold in the crab meat and nestle any cracked claws into the sauce.
Cover again and air fry at 180°C for 5-6 minutes until piping hot.
Stir in the lime juice and check the seasoning.
Warm the rice in a covered heatproof tray during the final 4 minutes if there is room.
Spoon the rice into bowls, add the coconut crab and finish with spring onions.