Asparagus crab salad with ginger cream

Name: Asparagus crab salad with ginger cream
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Makes 10 cocktail portions or serves 4
Cuisine: Vietnamese
Ingredients: 1 teaspoon sherry vinegar or white wine vinegar; 1 teaspoon sherry vinegar or white wine vinegar; coriander leaves (cilantro), to garnish; 4 oz (125 g) fresh asparagus, tender upper part of spears only; 4 oz (125 g) fresh asparagus, tender upper part of spears only; 8 oz (250 g) cauliflower; ½ cup (125 ml) chicken stock or ½ chicken stock cube dissolved in ½ cup (125 ml) hot water; ½ cup (125 ml) cream; ½ cup (125 ml) chicken stock or ½ chicken stock cube dissolved in ½ cup (125 ml) hot water; ½ cup (125 ml) chicken stock or ½ chicken stock cube dissolved in ½ cup (125 ml) hot water; 1 teaspoon ground white pepper; 1 medium tomato, blanched, peeled and deseeded, flesh diced; 1 in (2.5 cm) fresh ginger root, thinly sliced; 1 teaspoon salt; 1 cup (150 g) cooked crabmeat; 1 teaspoon olive oil; 2 tablespoons minced chives; ½ tablespoon finely grated lemon rind

Preparation info

Makes 10 cocktail portions or serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Crisp, thin flatbreads and crackers—Indian pappadams, Indonesian krupuk and Vietnamese or Japanese rice and sesame seed crackers—all make the perfect vehicle for this divine crab salad; alternatively, serve it neatly on small spoons or appetizer plates.

Ingredients

8 oz (250 g) cauliflower
4 oz (125

Asia
Japan
Vietnam
Indonesia
India
Starter
Gluten-free
Southeast Asia

Method

Remove the tender florets of the cauliflower, break them into tiny pieces and set aside (yield about 1½ cups (125 g) of tiny florets). Slice the stems into small pieces. Slice the t