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.
This recipe is from Delia's Complete How to Cook. Serves 4 as a light lunch or 6 as a starter
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.