Name: Crab salab with trout roe and lime leaf
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 300 gram cooked crab meat, piked; 1 kaffir lime leaf, shredded; 1/2 stalk lemongrass, shredded; 1 large red chilli, seeded and shredded; 2 tablespoon mint leaves, torn; 2 tablespoon coriander leaves, torn; 2 tablespoon bean sprouts, picked; banana leaves, to serve; deep fried garlic silvers, to garnish; ocean trout roe, to garnish; Dressing; 1 large red chilli, seeded and finely diced; 1 clove garlic; 1 coriander root, washed and chopped; 1/2 teaspoon white pepper; 100 millilitre lime juice; 50 gram white sugar

Ingredients

300 gram cooked crab meat, piked

1 kaffir lime leaf, shredded

1/2 stalk lemongrass, shredded

1 large red chilli, seeded and shredded

2 tablespoon mint leaves, torn

2 tablespoon coriander leaves, torn

2 tablespoon bean sprouts, picked

banana leaves, to serve

deep fried garlic silvers, to garnish

ocean trout roe, to garnish

Dressing

1 large red chilli, seeded and finely diced

1 clove garlic

1 coriander root, washed and chopped

1/2 teaspoon white pepper

100 millilitre lime juice

50 gram white sugar

Method

1.To make the dressing, place the chilli, garlic, coriander, salt and paper into a mortar and pound with a pestle until smooth. Stir in the lime juice and set aside.

2.Place the crab, lime leaf, lemongrass, eschallot, chilli, herbs and bean sprouts into a large bowl and toss to combine with 100 ml of dressing.

3.To serve, divide the crab salad between four plates that have been lined with a piece of banana leaf. Garnish with the garlic slivers and trout roe.

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Ingredients

Method

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