Name: Crab, coconut and kaffir lime on betel leaves
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Ingredients: 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

Crab, coconut and kaffir lime on betel leaves

Australian Gourmet Traveller recipe for crab, coconut and kaffir lime on betel leaves.

Esta Bebida 2 — Crab, coconut and kaffir lime on betel leaves

Serves 10

Prep

20M

Cook

10M

Total

30M

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

Ingredients

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

Method

Main

1.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.

2.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.

3.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.