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Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Tofu and mushroom pho with lily buds


You'll need

80 gm dried shiitake mushrooms (see note) 50 gm dried wood ear mushrooms (see note) 50 gm dried lily buds (see note) 130 ml soy sauce, plus extra for seasoning 30 gm rock sugar, crushed, plus extra for seasoning (see note) 1 unpeeled onion, halved 100 gm ginger, thickly sliced 400 gm banh pho noodles (see note) 50 gm enoki mushrooms 350 gm silken tofu, sliced, to serve 250 gm bean sprouts, to serve ½ white onion, thinly sliced, to serve To serve: coriander, Vietnamese mint, mint, lemon wedges and small red chillies

Method

  • 01
  • Soak dried mushrooms in a large bowl of warm water until rehydrated, topping up with extra water if necessary so mushrooms remain completely covered (2 hours).
  • 02
  • Meanwhile, soak dried lily buds in a bowl of warm water until rehydrated (1 hour), drain and cut into 5cm lengths.
  • 03
  • Strain mushroom liquid (reserve mushrooms) into a saucepan (you need 2 litres; top up with water if necessary), add soy sauce and rock sugar and set aside.
  • 04
  • Heat a char-grill pan over high heat, add onion, cut-side down, and ginger and char-grill, turning occasionally, until charred (10-15 minutes). Add onion and ginger to mushroom liquid, bring to the boil, reduce heat to low and simmer until reduced to 1.2 litres (1-1½ hours). Strain into a clean saucepan (discard onion and ginger), season with extra soy and rock sugar to taste and keep hot.
  • 05
  • Meanwhile, trim stalks from shiitake mushrooms (discard stalks), then thinly slice and set aside. Coarsely chop wood ear mushrooms and set aside.
  • 06
  • Cook noodles in a saucepan of boiling water over high heat until tender (30 seconds-1 minute), then add shiitake, wood ear and enoki mushrooms and heat through (1-2 minutes). Strain, divide noodles and mushrooms among serving bowls, top with tofu and half the bean sprouts, then pour hot mushroom stock over and scatter with white onion and lily bud. Serve hot with coriander, Vietnamese mint, mint, lemon wedges, red chillies and remaining bean sprouts to the side.
Note Dried shiitake mushrooms, dried wood ear mushrooms, dried lily buds (lily buds, also called golden needles, the dried, unopened flowers of yellow and orange day lilies), rock sugar and banh pho noodles are available from Asian grocers.

This recipe is from the September 2011 issue of Australian Gourmet Traveller.

“Pho (pronounced ‘fir’) is the quintessential Vietnamese dish, and there are as many variations as there are chefs who prepare it,” says Lindsay. “Our version is a treat for vegetarians, and includes the authentic banh pho noodles as well as all the hallmark flavours.”

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2010 Kooyong Beurrot Pinot Gris.

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