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Blue Swimmer crab, shaved coconut and mint salad with fried shallots


  • 6 uncooked blue swimmer crab meat to yield 500gm crab meat

  • 3 tablespoons finely shaved Coconuts fresh flesh

  • 6 spring onions finely sliced

  • 1 large Red chilli seeded and very finely sliced

  • 1 tablespoon pickled Ginger cut into julienne

  • 0.5 Cucumber seeded and cut into julienne

  • 1 tablespoon Mint leaf finely shredded

  • 1 tablespoon coriander leaf

  • 3 teaspoons finely sliced shallots Red

  • 8 fresh Kaffir Lime leaves very finely shredded

  • 2 handfuls mitsuba leaves washed betel or banana leaves for serving - optional

  • 6 teaspoons fried shallots slices

  • Coconut Lime Dressing

  • 100 ml fresh Lime juice strained

  • 100 ml coconut vinegar

  • 25 ml Fish sauce

  • 25 ml sugar syrup

  • 2 Pinches of freshly Ground black Pepper

  • 3 Drop Sesame Oil

  • 25 ml Olive Oil


  • 1.

    To make the Coconut Lime Dressing, whisk the ingredients together in a bowl.

  • 2.

    Taste for seasoning and adjust if necessary.

  • 3.

    Refrigerate in a sealed container until ready to use.

  • 4.

    Fill a stockpot large enough to fit the crabs with water and bring to a boil. When the water reaches a rolling boil, add the crabs and cook for 6 minutes (10 minutes if using mudcrabs).

  • 5.

    Remove the crabs from the water and immediately plunge them into icy-cold water to prevent further cooking.

  • 6.

    Remove the flesh from the crabs and discard the shells (or reserve them to make a crab stock for later use). Ensure that the crab meat is free of any hard membrane and shell.

  • 7.

    In a large bowl, mix together the crab meat, coconut, spring onion, chilli, ginger, cucumber, mints, coriander, red shallots and lime leaves.

  • 8.

    Pour in the dressing and allow to stand for 3 minutes only, just long enough for the flavours to mingle.

  • 9.

    Dry the mitsuba leaves thoroughly.

  • 10.

    Toss the leaves in the dressed crab and mix carefully. If desired, arrange betel leaves or a round of banana leaf on each serving plate.

  • 11.

    Pile the salad onto the plates and sprinkle over the fried shallot slices.

  • 12.

    Serve immediately.

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