Thailand's mieng kham was the inspiration for these zingy one-bite wonders. Crab and pomelo are an excellent match for the party season; If pomelo is out of season, substitute pineapple.
- Peanut oil, for frying
- 6 red shallots, thinly sliced
- 500 gm picked crab meat
- 1 small pomelo, segmented, coarsely torn
- ½ cup shredded coconut, toasted
- ¼ cup each mint and Thai basil, finely chopped
- 4 makrut lime leaves, finely shredded
- 30 betel leaves (see note)
- Finger lime pearls, to serve
- 1 small red chilli, coarsely chopped
- 1 tsp chopped ginger
- 40 gm light palm sugar, or to taste
- 2 tbsp each lime juice and fish sauce, or to taste
- 1Preheat peanut oil in a wok to 180°C. Add shallot, in batches, and stir until golden (2-3 minutes); drain.
- 2For chilli dressing, pound chilli and ginger using 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.
- 3Combine 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 finger lime pearls to serve.
Betel leaves are available from Asian grocers.