Spicy crab with cucumber

Name: Spicy crab with cucumber
Cuisine: Thai
Ingredients: 225 g/8 oz white crab meat, cooked and flaked; 3 spring onions, peeled and chopped; 1 fresh lemon grass stalk, bruised and finely sliced into rings; 1 fresh red chilli, deseeded and finely chopped; juice of 2 limes; 1 onion, peeled and finely chopped; 2 hardboiled eggs, peeled and chopped; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons chopped fresh coriander leaves and stalks; 2 tablespoons chopped fresh coriander leaves and stalks; 2 tablespoons Demerara or palm sugar; 2 tablespoons Demerara or palm sugar; 1 cucumber, peeled, deseeded and cut into 1 cm /½ inch chunks; 2 tablespoons rice vinegar; 1 teaspoon salt; 1 tablespoon water

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

225 g/8 oz white crab meat, cooked and flaked
3 spring onions, peeled and chopped

Asia
Thailand
Fish course
Pescatarian
Spicy
Southeast Asia
Street Food
Gluten-free

Method

In a large bowl, mix all the ingredients except 1 tablespoon of sugar and the cucumber, vinegar, salt and water. Cover and leave in the fridge for about 1 hour.
Put the cucumber in another bowl. Mix the sugar, vinegar, salt and water and pour over the cucumber. Leave to marinate for about 30 minutes, then drain off all the liquid.
Serve the crab salad in