Crab Salad with Green Mango and Coconut

Salads | Thai cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Crab Salad with Green Mango and Coconut

Ingredients

Garlic - 2 cloves
Mild Chili Spice - 1 piece
Dried Squid - 1½ tablespoons
Fish Oil - 1½ tablespoons
Lime Juice - 2 tablespoons
Brown Sugar - 2 teaspoons
Desiccated coconut - 4 tablespoons
Green Papaya - 7.1 oz
Mint Leaves - 20 pieces
Cilantro - 6 tablespoons
Banana Leaves - 2 pieces
Grated Ginger Root - 1½ teaspoons
Crab Meat - 12.3 oz
Peanut Sprouts - 1.8 oz
Lime - 1 piece
Banana Leaves - 4 pieces

Step by Step guide

Step 1

Preheat the oven to 356°F. For the dressing, mix the minced garlic, chili, dried shrimp, and 0.5 teaspoons of salt and grind everything with a pestle into a paste. Stir in the fish sauce, lime juice, and sugar.

Step 2

Spread the coconut on a baking sheet and place it in the oven for 1-2 minutes, shaking the baking sheet occasionally. Keep a close eye on the coconut, as it can easily burn.

Step 3

Grate the mango and place it in a bowl, add the mint leaves, cilantro, lime leaves, ginger, coconut, and crab meat. Drizzle the dressing on top and gently toss.

Step 4

If using banana leaves, place a square piece in small bowls (the leaves are not eaten) and top with the salad, sprinkle with crushed peanuts, and serve with lime wedges.