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Crab, coconut and kaffir lime on betel leaves

The dressing is sweet, sour and salty - feel free to add more chilli to ramp up the heat and really get the party started.

You'll need

500 gm picked crab meat 1 green mango, shredded ½ cup finely grated fresh coconut ¼ cup each finely chopped mint and Thai basil 4 kaffir lime leaves, shredded 30 betel leaves (see note)   Fried shallots For frying: peanut oil 6 red shallots, thinly sliced   Green chilli dressing 1 small green chilli, coarsely chopped 1 garlic clove, coarsely chopped 40 gm light palm sugar, or to taste 2 tbsp each lime juice and fish sauce, or to taste


  • 01
  • For fried shallots, preheat oil in a wok to 180C. Add shallot in batches and stir continuously until golden (2-3 minutes). Drain on absorbent paper.
  • 02
  • For green chilli dressing, pound chilli and garlic in a mortar and pestle to a fine paste, add palm sugar, pound to break up, then add lime juice and fish sauce and stir until palm sugar dissolves.
  • 03
  • Combine remaining ingredients (except betel leaves) in a bowl, add dressing and toss to combine. Place tablespoons of mixture on betel leaves, top with fried shallots and serve.

Note Betel leaves are available from Asian grocers.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Nov 2010

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