Thai Crab Salad with Mango - sponsored by Singha Beer
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.
To complement the flavours of this recipe serve it with a cold glass of Singha beer.
Serves 4 as a light lunch or 6 as a starter
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This recipe is taken from How to Cook Book Three.
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.
Per serving: 161 kcal, Fat 5.7 g, Saturates 0.8 g, Protein 18.6 g, Carbohydrate 9.5 g.
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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.
Crab is one of those quintessentially summer ingredients: try this wonderful quick and easy salad for a real treat!
Using crab in these rosti is a brilliant idea as the richness of the crab meat is offset by the potato and the crispy result is totally irresistible. Serve them with Delia's Pickled Limes.
Lovely spicy flavours here: just fry the prawns with onions and garlic, tomatoes, lime, wine and Thai red curry paste, cook the finest of pasta, then combine it all for a really wonderful and easy supper dish.
If you have some Thai Red Curry Paste to hand, these little fish cakes make a wonderfully different first course, especially if the rest of the meal has a spicy theme.
A trip to Thailand inspired Delia to recreate this Asian classic when she got home ... and it was well worth it. Give it a try - it's not one of Thailand's most popular dishes for nothing.
You won't believe how utterly simple and easy this is, and yet it tastes exotic and wonderful and, what's more, it can all be prepared well in advance and the fish added about 10 minutes before you want to eat it.
Anyone who's been to Thailand will be familiar with lovely chicken satay, served with spicy peanut sauce. Delia's version is quick, easy and extremely tasty.
If you have some Thai Red Curry Paste to hand, this makes a very speedy supper dish. Serve with Spiced Pilau Rice with Nuts.
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