Name: Crab and coconut salad with chilli and pickled green mango
Cuisine: Japanese
Ingredients: 2 red bird’s-eye chillies, minced; 1 tablespoon Thai basil leaves or holy basil leaves; 4 kaffir lime leaves, shredded; ¼ cup Green Mango Pickle; 2 teaspoons drained Pickled Ginger, shredded; 2 tablespoons coriander leaves; 2 green onions, finely sliced; 2 tablespoons chopped mint leaves; 1 small cucumber, finely sliced; 2 tablespoons freshly shaved coconut; 500 g freshly cooked blue-swimmer crabmeat; 180 ml Lime Dressing

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

Sweet, rich coconut flesh and just-cooked blue-swimmer crabmeat have a natural affinity, and in this salad chilli and sour green mango add a subtle complexity and fullness of palate to the combination. The salad relies on perfect produce, but any fresh crab can be used successfully. I presented this dish as part of a Paramount menu at the Park Hyatt in Tokyo in June 1997 and made it with a local favourite, zuwaigan or Pacific snow crab, which had the most luscious flavour and texture.