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Frank McWilliams and Rebecca Hartley present this delicious dish.
Bring a pot of water to the boil, add the crabs and simmer for ten minutes.
Remove the crabs and refresh in ice water straight away to stop the cooking process.
Break crabs open, discard the gills and mustard.
Carefully take out all the meat making sure there is no shell.
Keep refrigerated till needed.
To make the salad dressing, deseed the chilli and finely dice and place in a large mixing bowl.
Next add the fish sauce and the palm sugar syrup.
Whisk all the ingredients together check taste and set aside.
Grate green mango and place in mixing bowl.
Finely slice the red eschallots, julienne cucumber and red capsicum and add to bowl.
The lime leaves and holy basil need to be sliced as finely as you can get it.
This is important as their flavour can be over-powering.
Roughly chop roasted peanuts and coriander leaves.
Place the rest of the salad ingredients into the bowl with the crabmeat.
Whisk the dressing again.
Ladle enough dressing on just to coat all the ingredients.
Palm Sugar Syrup:
To make palm sugar syrup, shave 60g palm sugar into saucepan and fill with water until just covered.
Bring to boil and skim off any scum.
Let it simmer for approximately 10 minutes and strain through a fine sieve.
Toss gently together with your hands and pile salad nicely in the centre of the plate.
Drizzle a little dressing around the salad and garnish with deep-fried eschallots.
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