Victoria Alexander, Genevieve Harris

Crab and Green Papaya Salad with Lime and chilli pepper dressing

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
A Taste of Australia: The Bathers Pavilion Cookbook
A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

Papaya, like mango, can be used as a vegetable when it is green and unripe. This recipe is equally good made with prawns (shrimp), scallops or lobster instead of the crab meat.

Ingredients

Dressing

  • 1 cup (250 mL/8 fl oz) lime juice
  • ½

Method

TO MAKE DRESSING, mix the lime juice and fish sauce together. Chop the palm sugar and add it to the liquid mixture, stirring until it is dissolved. Add the lime zest and chilli pepper. Mix to combine.

TO ASSEMBLE SALAD, peel and grate (shred) the papaya. Slice the mint leaves very finely so that you have thin, long shreds. Seed and finely slice the chilli peppers. Roughly