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Crab, coconut and kaffir lime on betel leaves

Australian Gourmet Traveller recipe for crab, coconut and kaffir lime on betel leaves.

By Lisa Featherby
  • 20 mins preparation
  • 10 mins cooking
  • Serves 10
  • Print
Crab, coconut and kaffir lime on betel leaves
The dressing is sweet, sour and salty - feel free to add more chilli to ramp up the heat and really get the party started.


  • 500 gm picked crab meat
  • 1 green mango, shredded
  • ½ cup finely grated fresh coconut
  • ¼ cup each finely chopped mint and Thai basil
  • 4 kaffir lime leaves, shredded
  • 30 betel leaves (see note)
Fried shallots
  • For frying: peanut oil
  • 6 red shallots, thinly sliced
Green chilli dressing
  • 1 small green chilli, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 40 gm light palm sugar, or to taste
  • 2 tbsp each lime juice and fish sauce, or to taste


  • 1
    For fried shallots, preheat oil in a wok to 180C. Add shallot in batches and stir continuously until golden (2-3 minutes). Drain on absorbent paper.
  • 2
    For green chilli dressing, pound chilli and garlic in 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 serve.


Note Betel leaves are available from Asian grocers.

  • Author: Lisa Featherby