Christine Manfield’s coconut crab and green mango salad
Christine Manfield's coconut crab and green mango salad- Combine crab and 100ml of dressing in a large bowl and stand for 5 minutes for flavours to mingle.
1.For coconut-lime dressing, combine ingredients in a jar, season to taste with freshly ground black pepper, seal and shake to combine.
2.Combine crab and 100ml of dressing in a large bowl and stand for 5 minutes for flavours to mingle. Add remaining ingredients except betel leaves and fried shallots, drizzle just enough dressing on top to moisten and toss salad gently with your hands. Pile a little saladon top of each betel leaf, scatter with fried shallots and serve.
Drink Suggestion: A crisp, dry riesling from the Clare Valley or Tasmania.