Crab And Coconut Pâté - cooking recipe

Ingredients

350 g crab meat
2 stalks lemongrass, inner leaves only, thinly sliced
2 None shallots, peeled and finely chopped
150 ml dry white wine
150 ml coconut milk
100 ml whipping cream
None None olive oil

Preparation

Heat the oil and saute the shallots and lemongrass. Add the wine and simmer until evaporated. Add the crab meat and coconut milk and simmer for 10 mins. Add the cream and simmer for another 10 mins. Season to taste and set aside to cool.
Transfer the mixture to 4 pastry rings and chill for at least 2 hours. Just before serving, remove the pate from the molds.