Pomelo-flower crab salad with mint, crispy onions and fresh coconut dressing

Serves 4
Prep time 15 minutes

crabmeat-pomelo salad mixture

150g fresh flower crab meat, steamed to cook, de-shelled and broken into chunks
35g shallots, sliced
5g small Thai garlic, peeled and smashed
2 lime leaves, finely diced
2 stalks lemongrass, stems only, smashed
20 mint leaves, crushed before use
3 tbsp crispy fried shallots
2 tbsp fresh coconut, grated and toasted
1 red chilli padi
½ cup fresh pink pomelo, pulp only

coconut dressing

1 tbsp coconut milk
1 tsp coconut oil
2 tbsp olive oil
1 tbsp Thai fish sauce
2 tsp palm sugar
juice of 1 green lime

garnish
20g fresh coconut, sliced
1 cup iceberg lettuce, sliced
2 flower crabs, steamed with the shell on and cut as shown in the photo

• Toss all ingredients for the crabmeat-pomelo salad mixture together. Set aside.
• In a separate bowl, combine all the ingredients for the dressing and pour it over the salad.
• Toss to mix well and serve with garnish as shown.

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