Crab Salad with Green Mango and Coconut
Salads • Thai
Description
Crab Salad with Green Mango and Coconut
Ingredients
- Garlic 2 cloves
- Mild Chili Spice 1 piece
- Dried Squid 1½ tablespoons
- Fish Oil 1½ tablespoons
- Lime Juice 2 tablespoons
- Brown Sugar 2 teaspoons
- Desiccated coconut 4 tablespoons
- Green Papaya 5 oz
- Mint Leaves 20 pieces
- Cilantro 6 tablespoons
- Banana Leaves 2 pieces
- Grated Ginger Root 1½ teaspoons
- Crab Meat 10 oz
- Peanut Sprouts 0 oz
- Lime 1 piece
- Banana Leaves 4 pieces
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. For the dressing, mix the minced garlic, chili, dried shrimp, and 0.5 teaspoons of salt and grind everything with a pestle into a paste. Stir in the fish sauce, lime juice, and sugar.
Step 2
Spread the coconut on a baking sheet and place it in the oven for 1-2 minutes, shaking the baking sheet occasionally. Keep a close eye on the coconut, as it can easily burn.
Step 3
Grate the mango and place it in a bowl, add the mint leaves, cilantro, lime leaves, ginger, coconut, and crab meat. Drizzle the dressing on top and gently toss.
Step 4
If using banana leaves, place a square piece in small bowls (the leaves are not eaten) and top with the salad, sprinkle with crushed peanuts, and serve with lime wedges.
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