Coconut crab watercress salad

Name: Coconut crab watercress salad
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 300 g cooked white crab meat; 1 long mild red chilli, deseeded and finely shredded; 100 ml canned coconut cream or coconut milk; 100 ml canned coconut cream or coconut milk; 2 handfuls mixed mint and coriander leaves; 1 big bunch watercress; 4 kaffir lime leaves, finely shredded; 2 handfuls mixed mint and coriander leaves; 1 tbsp fish sauce; juice of 1 lemon; 6 small (Thai) shallots, or 1 very small red onion, finely sliced; 1 stick lemongrass, trimmed and very finely sliced; 1 small young ‘green’ coconut, soft flesh scooped out (keep the water) - optional; 1 small young ‘green’ coconut, soft flesh scooped out (keep the water) - optional; 1 tbsp palm sugar or caster sugar; 1 tbsp palm sugar or caster sugar; 6 small (Thai) shallots, or 1 very small red onion, finely sliced; 6 small (Thai) shallots, or 1 very small red onion, finely sliced; 2 small hot red chillies, finely chopped; 2 cloves garlic, crushed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Don’t do crab? Use cooked prawns or squid instead.

Ingredients

2 cloves garlic, crushed
2 small hot red chillies, finely chopped
6 small (

Asia
Indonesia
Starter
South East Asia
Gluten-free

Method

Mix together the garlic, hot chillies, 1 tbsp of the shallots, lemongrass, fish sauce and lemon juice with the sugar and 2 tbsp of the coconut water (if you’ve kept it - or use water), then beat in the c