Full-fat cooking: Crab fat pasta with coconut milk

So good, and so, so bad.

Heart attack pasta

I had some leftover coconut milk and we always have a bottle (or ten) of crab fat in our pantry - and here we are wondering why we're getting fatter and fatter by the minute - so I thought I'd whip something up to reward myself for all the household chores I did the entire weekend. Watching nothing but Top Chef reruns for days on end might also have something to do with it.

It's actually fairly easy to do, and you can't really go wrong with coconut milk and crab fat. I just sautéed the latter with garlic and chopped onions, seasoned it with lime juice, fish sauce, and cayenne pepper (of course), and then added a few ladles of pasta water and let it simmer for a couple of minutes before adding the coconut milk. When the sauce has thickened slightly, I threw in some chopped shrimp (you want to add it later so it doesn't turn the consistency of gummy bears), dropped the cooked pasta in, and voila, dinner. I mixed in some chopped cilantro to add a hint of "green" to an otherwise heavy dish, but it's also perfectly fine without.

This is definitely a once-in-a-blue-moon kind of thing, and right now I can feel my cholesterol levels skyrocketing *brings out le sphygmomanometer*, but we could all use a treat from time to time, yes?

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