Spicy crab and green papaya salad on lettuce leaves


This dish works equally well served individually as an appetiser on lettuce cups or all arranged together on a platter.

You'll need

250 gm picked cooked spanner crab meat ½ green papaya, cut into julienne on a mandolin Handful each torn Thai basil and coriander 12 baby gem or cos lettuce leaves   Green chilli dressing 1 garlic clove, crushed Juice of 3 limes, or to taste 1 tbsp fish sauce, or to taste 2 small green chillies, thinly sliced 3 tbsp crushed light palm sugar, or to taste

Method

  • 01
  • Drain crabmeat well in a sieve, then transfer to a bowl, add papaya and herbs, season well to taste and refrigerate until required.
  • 02
  • 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).
  • 03
  • Drizzle dressing over crab mixture and toss to combine. Arrange lettuce leaves on a platter, top with spoonfuls of crab mixture and serve.

At A Glance

  • Serves 6 people
GT
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At A Glance

  • Serves 6 people

Drink Suggestion

A zesty young riesling.

Featured in

Feb 2014

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