Spicy crab and green papaya salad on lettuce leaves

AT A GLANCE

  • Serves 6 people

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
01   Drain crabmeat well in a sieve, then transfer to a bowl, add papaya and herbs, season well to taste and refrigerate until required.
02   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).
03   Drizzle dressing over crab mixture and toss to combine. Arrange lettuce leaves on a platter, top with spoonfuls of crab mixture and serve.

Topics:

LETTUCE, CRAB, APPETISER, FAST, DRINK SUGGESTION, PAPAYA, CORIANDER, SUMMER, GARLIC, CHILLIES, LIMES, BASIL, THAI, SALAD, SEAFOOD

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

CLAIRE DELMAR

Drinking Suggestion:

A ZESTY YOUNG RIESLING. , suggested by MAX ALLEN

FEATURED IN

Feb 2014

Feb 2014

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