Heat the coconut milk. In the meantime, remove the skin from the onion, finely dice and sauté in a high saucepan with oil. Add the long grain rice and stir vigorously.
Extinguish with white wine. Gradually add the hot coconut milk, stirring constantly. Add both lemongrass stalks to the long grain rice form, season with salt and chopped cayenne pepper or chili pepper. Simmer everything on low heat for 20 minutes. At the end stir in the sweet whipped cream.
In the meantime, blanch the sugar snap peas. That is, immerse the pods in salted boiling water for two minutes and then rinse them with ice-cold water. This keeps the vegetables nice and green and crunchy.
Now pick the crab tails out of their shells and remove the intestinal thread with a kitchen knife. Rinse the lobster crabs and rub them dry.
Peel and chop the garlic clove, squeeze the lime and add a little bit of grated peel to the juice form.
Once the risotto is cooked, roast the crab tails. This will only take a few minutes. To do this, heat a small amount of oil in a frying pan and fry the crab tails briefly on both sides within a minute or two. Reduce the temperature, add garlic, coriander leaves and lime juice to the crab tails form and cover and cook for three minutes.
Finally, melt a tiny bit of butter and briefly toss the sugar snap peas to reheat.
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