Sydney Seafood School :: Poached Redclaws with Chilli & Coconut

Ingredients

• 16 x 75g live Redclaws (see notes)
• 800ml coconut milk (see notes)
• 200ml chicken stock
• 200ml water
• 1 tablespoon fish sauce
• 1 tablespoon grated palm sugar
• 2 tablespoons lime juice
• 2 kaffir lime leaves, very finely shredded (see notes)
• 1 large red chilli, halved, seeded and sliced
• Salt flakes, to taste
• Small Thai basil leaves, to garnish
• Steamed jasmine rice, to serve
• 4 lime cheeks