Crab and Green Papaya Salad

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Fire: A World of Flavour

By Christine Manfield

Published 2008

  • About

You can cook the crabs yourself for this salad and pick the meat from the shells or alternatively, buy the ready-picked crabmeat from the fish market or reputable fishmongers. In Laos, they use the tiny river crabs, eaten whole, which we saw everywhere but were warned against – even our iron guts would have suffered as a result.

Ingredients

Method

Mix the lime juice, tamarind liquid, sugar syrup and fish sauce together in a bowl, then add the green papaya and crabmeat. Leave to marinate for 5 minutes.

Add the remaining ingredients and toss thoroughly to combine. Arrange on plates and serve immediately.