This dish works equally well served individually as an appetiser
on lettuce cups or all arranged together on a platter.
250 gmpicked cooked spanner crab meat½green papaya, cut into julienne on a mandolinHandful eachtorn Thai basil and coriander12baby gem or cos lettuce leavesGreen chilli dressing1garlic clove, crushedJuiceof 3 limes, or to taste1 tbspfish sauce, or to taste2small green chillies, thinly sliced3 tbspcrushed light palm sugar, or to taste
Drain crabmeat well in a sieve, then transfer to a bowl, add papaya and herbs, season well to taste and refrigerate until required.
For dressing, combine garlic, lime juice, fish sauce, chillies and palm sugar in a bowl and check seasoning (it should taste salty, sour, spicy and sweet).
Drizzle dressing over crab mixture and toss to combine. Arrange lettuce leaves on a platter, top with spoonfuls of crab mixture and serve.