The dressing is sweet, sour and salty - feel free to add more
chilli to ramp up the heat and really get the party started.
500 gmpicked crab meat1green mango, shredded½ cupfinely grated fresh coconut¼ cup eachfinely chopped mint and Thai basil4kaffir lime leaves, shredded30betel leaves (see note)Fried shallotsFor frying:peanut oil6red shallots, thinly slicedGreen chilli dressing1small green chilli, coarsely chopped1garlic clove, coarsely chopped40 gmlight palm sugar, or to taste2 tbsp eachlime juice and fish sauce, or to taste
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.
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.
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