Name: Puffed rice salad with green chilli chutney and crab
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 gm crab meat, such as spanner crab; 35 gm (¼ cup) roasted peanuts, coarsely crushed; 45 gm (3 cups) puffed rice; 1 long red chilli, thinly sliced diagonally; ¼ cup (firmly packed) each mint and coriander; ¼ Spanish onion, thinly sliced; To taste: olive oil; Date and tamarind chutney; 200 gm (about 9) unpitted medjool dates, just covered with hot water and soaked overnight, then drained, reserving 100ml liquid; 100 ml tamarind extract (see note); 1 tsp each ground chillies and ground cumin; To taste: lemon juice; Pinch of caster sugar; Green chilli chutney; 1 cup (firmly packed) each mint and coriander; 1 long green chilli, finely chopped; 1 small garlic clove, crushed; ½ tsp ground cumin; 1 tbsp lemon juice; Pinch of caster sugar

Puffed rice salad with green chilli chutney and crab

Recipe for puffed rice salad with green chilli chutney and crab by Adam D'Sylva from Melbourne restaurant Tonka for Gourmet Institute.

Serves 4

Prep

30M

Start this recipe a day ahead to soak the dates.

Ingredients

200 gm crab meat, such as spanner crab

35 gm (¼ cup) roasted peanuts, coarsely crushed

45 gm (3 cups) puffed rice

1 long red chilli, thinly sliced diagonally

¼ cup (firmly packed) each mint and coriander

¼ Spanish onion, thinly sliced

To taste: olive oil

Date and tamarind chutney

200 gm (about 9) unpitted medjool dates, just covered with hot water and soaked overnight, then drained, reserving 100ml liquid

100 ml tamarind extract (see note)

1 tsp each ground chillies and ground cumin

To taste: lemon juice

Pinch of caster sugar

Green chilli chutney

1 cup (firmly packed) each mint and coriander

1 long green chilli, finely chopped

1 small garlic clove, crushed

½ tsp ground cumin

1 tbsp lemon juice

Pinch of caster sugar

Method

Main

1.For date and tamarind chutney, seed the dates, then process in a blender with tamarind pulp until smooth, adjusting consistency with reserved date water if necessary. Add ground chilli and cumin and 1 tsp fine sea salt, then adjust seasoning with lemon juice, sugar and salt to taste. Chutney will keep refrigerated for 2 weeks.

2.For green chilli chutney, blend mint, coriander, chilli and garlic to combine in a small blender, then add ground cumin. Adjust the seasoning with lemon juice, sugar and salt, and loosen mixture with a little water if necessary. Chutney will keep refrigerated for 2 weeks.

3.Combine remaining ingredients in a bowl. Add green chilli chutney and date chutney to taste (about ¼ cup) and serve.

Note Tamarind extract is best made fresh. To make 100ml, combine 2 tbsp tamarind pulp and 150ml water, and stand until pulp softens. Break up the pulp in the water with the back of a spoon and strain through a coarse sieve.
Watch Adam D’Sylva from Melbourne’s Tonka restaurant make the puffed rice salad with green chilli chutney and crab recipe live from the Harvey Norman Gourmet Institute Event on July 15 at Harvey Norman Chadstone in an exclusive video on the Harvey Norman website.
Notes

The Gourmet Traveller Team

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