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Crab, coconut and pomelo betel leaves

One-bite wonders.

By Gourmet Food Team
  • 20 mins preparation
  • 3 mins cooking
  • Serves 6
  • Print
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
Chilli dressing
  • 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


  • 1
    Preheat peanut oil in a wok to 180°C. Add shallot, in batches, and stir until golden (2-3 minutes); drain.
  • 2
    For 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.
  • 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 finger lime pearls to serve.


Betel leaves are available from Asian grocers.