Crab and Green Papaya Salad

Name: Crab and Green Papaya Salad
Yield: Serves 4
Cuisine: Laotian
Ingredients: 400 g fresh cooked crabmeat; 20 ml fish sauce; 20 ml Sugar Syrup; 250 g green papaya, finely shredded; 1 tablespoon dried prawns, ground to a floss in a spice grinder; 6 cherry tomatoes, quartered; 1 tablespoon red shallot slices; 2 red bird’s-eye chillies, finely sliced; 2 tablespoons raw peanuts, lightly roasted and roughly chopped; 1 tablespoon shredded Asian or Thai basil leaves; 2 teaspoons Tamarind Liquid; 30 ml fresh lime juice, strained

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

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

30 ml fresh lime juice, strained
2 teaspoons Tamarind Liquid
20

Asia
Laos
Fish course
Starter
Pescatarian
Gluten-free
Southeast Asia

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.