Time: 30 mins Serves: 4
Preheat the oven to 200C and grease and line a baking tray.
Place Kataifi in a bowl with the oil and coconut. With your hands gently loosen and separate the strands. Divide the pastry strands into four bundles. Cook in the oven for 10-15 minutes or until golden brown.
For the crab mixture, whisk together the coconut cream, fish sauce, lime juice, sugar and oil. Add the crab meat and mix thoroughly through the dressing.
Dress the cucumbers with the sesame oil and season with salt. Arrange around the plates to form a rose shape. Divide the crab meat and position in the centre of the cucumbers. Finally top the crab with the crispy Kataifi.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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