Name: Thai crab and mango salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 gram fresh crab meat; 1 firm medium mango; 100 gram mizuna; 1 cup loosely packed fresh mint leaves; Lime and chilli dressing; 1/3 cup (80 millilitres) lime juice; 2 fresh long red chillies, thinly sliced; piece fresh ginger, cut into matchsticks; 2 shallots, thinly sliced; 2 tablespoon fish sauce; 2 tablespoon grated palm sugar; 2 teaspoon peanut oil

Ingredients

500 gram fresh crab meat

1 firm medium mango

100 gram mizuna

1 cup loosely packed fresh mint leaves

Lime and chilli dressing

1/3 cup (80 millilitres) lime juice

2 fresh long red chillies, thinly sliced

piece fresh ginger, cut into matchsticks

2 shallots, thinly sliced

2 tablespoon fish sauce

2 tablespoon grated palm sugar

2 teaspoon peanut oil

Method

Thai crab and mango salad

1.Make lime and chilli dressing.

2.In a medium bowl, combine crab and half the dressing.

3.Using vegetable peeler, slice mango into thin strips. In a large bowl, place mango, mizuna, mint and remaining dressing; toss gently to combine.

4.Divide salad among serving plates; top with crab.

Lime and chilli dressing

5.Place ingredients in screw-top jar; shake well.

You can use an equal weight of prawns or lobster instead of the crab meat in this salad. Make sure your mango is quite firm, otherwise it will not slice well.
Note

Women's Weekly Food