Monday, June 16, 2008
Crab and Coconut Salad - Asian Flavours
This is a fabulous summery dish. You can quite easily substitute the crab for large cooked prawns if you so wish but it won’t be nearly as good. So there.
You will need:
200ml tin of coconut cream
1 tsp fish sauce
200g fresh picked crab, with some big pieces preferably
1 stalk lemongrass, outer leaves pulled off and the centre sliced very finely
2 spring onions chopped fine
4 kaffir lime leaves, chopped very fine
Small handful chopped fresh coriander
Small handful chopped fresh mint
1 Thai chilli, chopped fine. More if you wish
2 tsp fresh lime juice
1 tbsp roasted peanuts. Coarsely ground in mortar & pestle
2 shallots, thinly sliced into rings and fried until crisp
And then you need to:
Warm the coconut cream in a small saucepan over a low heat with the fish sauce (nam pla), don’t boil it just heat it through. When cooled add the crab meat and stir gently.
Put all the other ingredients (except peanuts and fried shallots) in a big bowl and mix them around. Add the crab/coconut mixture and give it a gentle stir. You may find this easier to serve on four individual bowls instead of one big one, that way you can make sure no greedy bastard takes all the good bits of the crab!
Sprinkle the peanuts and the fried shallots over the top and serve.