Grilled crab cloves with fresh coconut, thyme and sweet chalotte

Ingredients for Grilled crab cloves with fresh coconut, thyme and sweet chalotte

Instructions for Grilled crab cloves with fresh coconut, thyme and sweet chalotte

To prepare the Grilled crab cloves with fresh coconut, thyme and sweet chalotte recipe, please follow these instructions:

The chillies are cleaned and boiled in red wine with sugar, salt and pepper until they are tender approx. 20 min. And taken up. The red wine is boiled until it is caramelized and the cooked onion is turned in. The crab cloves are rinsed thoroughly and grilled in a preheated oven approx. 10 min. The coconuts are flaked, the meat is taken out and cut into smaller pieces. Mizunasalate is rinsed and turned with freshly chopped thyme, crushed garlic, chopped chilli, coconut and seasoned with salt and pepper. The warm crabcloth is lightly knocked with a hammer so the skull is cracked and placed on the salad. The warm onions are laid around and served immediately. Alternatively, the "salad" can be served separately in a cracked coconut.