Blue Swimmer Crab, Shaved Coconut and Mint Salad with Fried Shallots

Name: Blue Swimmer Crab, Shaved Coconut and Mint Salad with Fried Shallots
Cuisine: Australian
Ingredients: 100 ml fresh lime juice, strained; 100 ml coconut vinegar; 25 ml fish sauce; 25 ml sugar syrup; 2 pinches of freshly ground black pepper; 3 drops sesame oil; 25 ml olive oil; 1 tablespoon mint leaves, finely shredded; 2 tablespoons Vietnamese mint leaves, finely shredded; 1 tablespoon coriander leaves; 3 teaspoons finely sliced red shallots; 8 fresh kaffir lime leaves, very finely shredded; 2 handfuls of mitsuba leaves, washed betel or banana leaves for serving (optional); 2 handfuls of mitsuba leaves, washed betel or banana leaves for serving (optional); 6 teaspoons fried shallot slices; 6 uncooked blue swimmer crabs (to yield 500 g crab meat); 6 uncooked blue swimmer crabs (to yield 500 g crab meat); 3 tablespoons finely shaved fresh coconut flesh; 6 spring onions, finely sliced; 1 large red chilli, seeded and very finely sliced; 1 tablespoon Pickled Ginger, cut into julienne; ½ cucumber, seeded and cut into julienne

Preparation info

Serves
6

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

This dish, with its clean and refreshing flavours, is the perfect summer salad or light entrée for a lunch or dinner and a must for when the crabs are at their best. While I recommend using blue swimmer crabs here, it also works very well with mudcrabs. Its success lies in everything being absolutely fresh and very fine knife work, so that the flavours and textures work harmoniously together. The Coconut Dressing keeps well for a week, refrigerated.

Ingredients

Oceania
Australia
Dinner
Fish course
Lunch
Gluten-free
Pescatarian
Summer

Ingredients

Method