A side of coconutty sambal brings freshness to chilli-fried crustacean.
2 cups desiccated coconut
3 lemons, juiced
½ bunch of coriander, roughly chopped
½ red onion, finely sliced
½ punnet cherry tomatoes, cut in half
1 tsp chili powder
2 pinches flaked salt
In a bowl, mix the desiccated coconut, the lemon juice, coriander, red onion, cherry tomatoes, chilli powder and salt.
Using your hands, work the mixture until it is well combined into a sambal.
Serve with coconut rice and chilli crab.