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
- ½ 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
- To make the Coconut Lime Dressing, whisk the ingredients together in a bowl.
- Taste for seasoning and adjust if necessary.
- Refrigerate in a sealed container until ready to use.
- 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).
- Remove the crabs from the water and immediately plunge them into icy-cold water to prevent further cooking.
- 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.
- In a large bowl, mix together the crab meat, coconut, spring onion, chilli, ginger, cucumber, mints, coriander, red shallots and lime leaves.
- Pour in the dressing and allow to stand for 3 minutes only, just long enough for the flavours to mingle.
- Dry the mitsuba leaves thoroughly.
- 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.
- Pile the salad onto the plates and sprinkle over the fried shallot slices.
- Serve immediately.