Thai Crab Salad with Mango

This is a low-fat variation of Thai Grilled Beef Salad with Grapes. In Thailand they serve it with pomelo, which is very similar to grapefruit. When they’re not available, I use mango, but you could ring the changes with grapes or small segments of pink grapefruit.

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  Serves 4 as a light lunch or 6 as a starter

Ingredients
12 oz (350 g) each white crab meat and brown crab meat (or 2 medium-sized, ready-dressed crabs in the shell)
2 medium-sized, ready-dressed crabs in their shell
grated zest 1 lime (juice reserved for dressing)
3 tablespoons chopped fresh coriander
3 tablespoons chopped fresh mint
For the salad:
1 large mango, peeled and sliced into strips
1 level teaspoon sesame seeds
4 oz (110 g) rocket leaves, stalks removed
3 stems lemon grass, ends trimmed and outer layer discarded, then very finely sliced
6 kaffir lime leaves (if available), rolled into a cigar shape and very finely shredded
1 teaspoon freshly snipped chives
For the dressing:
2-3 medium-sized red chillies, halved and deseeded
2 cloves garlic
1 inch (2.5 cm) piece fresh root ginger, peeled
6 sprigs fresh coriander
1 sprig fresh mint
1½ tablespoons Thai fish sauce
juice 2 limes (about 3 tablespoons)
1 level teaspoon light (or dark) soft brown sugar

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Method

First, pre-heat a small frying pan over a medium heat, then add the sesame seeds. Keep them on the move until they’re golden and begin to splutter – about a minute. Then remove the pan from the heat and allow it to cool.

Meanwhile, make the dressing. Blend the chillies, garlic, ginger and sprigs of coriander and mint in a food processor or blender until finely chopped, then add the fish sauce, lime juice and sugar and whiz again.

Next, put the crab meat into a bowl and pour over three-quarters of the dressing, then add the lime zest and most of the chopped coriander and mint (saving some to sprinkle over later), and toss so it’s well coated.

Now put the rocket leaves into a large serving bowl, toss them in the remaining dressing and pile the crab meat on top, along with slices of mango here and there. Then sprinkle over the lemon grass, lime leaves (if using), remaining coriander and mint, chives and sesame seeds.

*Nutritional information*
Per serving: 161 kcal, Fat 5.7 g, Saturates 0.8 g, Protein 18.6 g, Carbohydrate 9.5 g.

_This recipe is taken from How to Cook Book Three._

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 Serves 4

Thai Grilled-beef Salad with Grapes

This recipe was given to me by chef Norbert Kostner at the Mandarin Oriental Hotel in Bangkok when I visited the cookery school there. It's lovely served as a first course or included in a cold-buffet menu.