Oyster & Crab Pan Roast

1. 1

   In a large saucepan, melt the butter.

2. 2

   Add the lemongrass, shallots, garlic, chiles and a generous pinch of salt.

3. 3

   Cook over moderately high heat, stirring, until the shallots are softened and just starting to brown, about 2 minutes.

4. 4

   Add the beer and boil until evaporated, about 3 minutes.

5. 5

   Add the tomatoes and kaffir lime leaves, then crush the tomatoes with a wooden spoon.

6. 6

   Simmer over moderately low heat until most of the liquid has evaporated, about 5 minutes.

7. 7

   Add the coconut milk and simmer over moderate heat, stirring occasionally, until thickened, about 15 minutes.

8. 8

   Add the crabmeat, oysters, pollack roe and lime juice to the saucepan and cook over low heat until warmed through, about 2 minutes.

9. 9

   Season with salt.

10. 10

    Transfer the pan roast to bowls and serve.

* Per serving · 4 servings · Values may vary.