Crab and Mango Salad

Name: Crab and Mango Salad
Yield: Serves 4
Ingredients: ½ small green chilli, finely chopped; 1 tablespoon finely chopped coriander (cilantro); 60 g (2¼ oz/2 cups) watercress, trimmed; 100 g (3½ oz) cooked small prawns (shrimp), peeled and deveined, tails intact; 1 firm mango, cut into thin strips coriander (cilantro) leaves, to garnish; 1 lime, cut into slices, to garnish; 1 teaspoon fish sauce; 60 ml (2 fl oz/¼ cup) lime juice; two 4 cm (1½ inch) squares fresh coconut (see Note); 1 teaspoon olive oil; 100 g (3½ oz) snow pea (mangetout) sprouts; 400 g (14 oz) cooked white crabmeat; 2 teaspoons grated ginger; 80 ml (2½ fl oz/⅓ cup) light olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

Dressing

80 ml (2½ fl oz/⅓ cup) light olive oil
60

Starter
Side dish
Pescatarian
Gluten-free

Method

To make the dressing, Combine all the ingredients and season. Set aside.
Peel the coconut into wafer-thin slices with a vegetable peeler. Heat the olive oil in a frying pan and gently fry the coconut, stirring, until golden. Drain on crumpled paper towels.
Combine the watercress and snow pea sprouts and arrange on a platter.
Li