Thursday, April 29, 2010

SALAD OF CRAB & GREEN MANGO

Blue swimmer or sand crabs are possibly the sweetest crabs. They are also very fiddly. They are worth the effort a hundred times over. Here they get to do a bit of a Thai dance with some green mango and other goodies.
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Posted by Greg Alder

1 comment:

  1. Greg AlderMay 3, 2010 at 4:27 PM

    RECIPE
    THAI CRAB & GREEN MANGO SALAD
    (Serves 2)

    250GMS COOKED BLUE SWIMMER CRAB MEAT
    1 GREEN MANGO
    1 LEBANESE CUCUMBER
    2-3 RED OR BROWN ESCHALOTS
    2 LONG RED CHILLIES
    2-3 KAFFIR LIME LEAVES
    CORIANDER AND MINT LEAVES
    FLESH FROM FRESH COCONUT
    3-4 TABLESPOONS OF COCONUT, RICE OR CIDER VINEGAR
    1 TABLESPOON OF DARK SWEET SOY
    1 TEASPOON OF SUGAR
    2-3 THAI OR BIRD’S EYE CHILLIES
    2 TEASPOONS OF FRIED ONION (OR ESCHALOT)*

    Cut the mango flesh from the seed in two whole segments. Peel each segment and slice each segment finely. Peel the cucumber. Cut across to form two halves. Cut each half lengthwise. Cut each of these quarters lengthwise into fine slices. Peel eschalots and finely slice lengthwise. Remove stems from long chillies. Cut in half lengthwise, remove seeds and finely slice lengthwise into fine ribbons. Remove ribs from lime leaves and very finely slice. Scrape out a couple of tablespoons of coconut flesh. Place all these ingredients into a mixing bowl along with a handful of coriander leaves and mint leaves.

    Remove the stems from the Thai chillies and slice into fine rings. Place in a small screw-top jar with vinegar, sugar and soy. Shake vigourously until sugar has dissolved.

    Add the crab meat to the other salad ingredients in the bowl. Add the dressing and mix gently but thoroughly. Put on serving plates. Sprinkle fried onions on top.

    *Available ready-made from Asian grocery stores

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