Crab, coconut and kaffir lime on betel leaves

AT A GLANCE

  • Serves 10 people

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
01   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.
02   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.
03   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.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUNOZ

FEATURED IN

Nov 2010

Nov 2010

View Full Site