AT A GLANCE
This dish works equally well served individually as an appetiser
on lettuce cups or all arranged together on a platter.
250 gm picked cooked spanner crab meat
½ green papaya, cut into julienne on a mandolin
Handful each torn Thai basil and coriander
12 baby gem or cos lettuce leaves
- Green chilli dressing
1 garlic clove, crushed
Juice of 3 limes, or to taste
1 tbsp fish sauce, or to taste
2 small green chillies, thinly sliced
3 tbsp crushed light palm sugar, or to taste
||Drain crabmeat well in a sieve, then transfer to a bowl, add papaya and herbs, season well to taste and refrigerate until required.
||For dressing, combine garlic, lime juice, fish sauce, chillies and palm sugar in a bowl and check seasoning (it should taste salty, sour, spicy and sweet).
||Drizzle dressing over crab mixture and toss to combine. Arrange lettuce leaves on a platter, top with spoonfuls of crab mixture and serve.
FAST, PAPAYA, SALAD, CORIANDER, CRAB, SUMMER, LETTUCE, CHILLIES, THAI, DRINK SUGGESTION, GARLIC, APPETISER, BASIL, SEAFOOD, LIMES
A ZESTY YOUNG RIESLING.
, suggested by MAX ALLEN