Culture Street

Food

Asian crab salad with betel leaves

On December 20, 2013

Crab is a real delicacy and a special treat, partly because so much effort goes into extracting the beautiful sweet white flesh. The best way to involve your mates in cooking is to let them get their hands dirty in preparation and this recipe is perfect — it’s always worth getting a spare pair of hands in to help with the crab.

Preparation time: 20 minutes Cooking time: 10 minutes Serves: 4 as a main meal, or 8 as an entrée

Ingredients

2 live spanner crabs (about 350 g/12 oz cooked, picked meat)

2 tablespoons lime juice

1 tablespoon fish sauce

2 tablespoons light soy sauce

1 teaspoon peanut oil

11/2 teaspoons caster (superfine) sugar

1 bird’s eye chilli, sliced

1 long red chilli, halved, seeded and thinly sliced, plus extra to serve

1 carrot, julienned

2 red Asian shallots, thinly sliced

60 g (2¼ oz/1/2 cup) bean sprouts

1 cup (firmly packed) small mint leaves

1 cup (firmly packed) small coriander (cilantro) leaves

2 kaffir lime leaves, finely shredded, reserving some for garnish

21/2 tablespoons roasted peanuts, crushed, plus extra, to serve

small, young betel leaves (or perilla leaves) (see note), to serve

Dispatch the crab humanely (see note). Drop the crabs into a large saucepan
of salted boiling water over high heat. Once the water returns to the boil,
cook for 10 minutes, then remove the crabs and immediately refresh them
in iced water. Break open the shells using the back of a large knife or a
crab cracker.
Remove the crabmeat, shredding the meat slightly with your fingers. Make
sure you remove any bits of shell or cartilage from the meat. Refrigerate
until needed.
Whisk together the lime juice, fish sauce, soy sauce, peanut oil, sugar
and bird’s eye chilli. Check the seasoning. You want salty, spicy, sour and
sweet, adjust with any of the above ingredients to get it just right. Set aside
until needed.
Place the crabmeat, red chilli, carrot, shallots, bean sprouts, mint leaves,
coriander leaves, kaffir lime leaves and roasted peanuts into a large
stainless steel bowl and toss gently together with the dressing. Lay out
the betel leaves on a serving dish and spoon the crab salad onto the centre
of the leaves, then garnish with the reserved shredded kaffir lime leaves,
and the extra chilli and crushed peanuts.

Notes
~~ Best practice for humanely dispatching a crab is to place the live crab in the freezer
for approximately 45 minutes until it is asleep. Make sure you haven’t frozen the flesh,
but the crab should no longer be moving. Once chilled, the crab should be dispatched
quickly by either immediately placing it into rapidly boiling water (as in this recipe)
or by sectioning the crab with a sharp knife or cleaver.
~~ Betel leaves are dark green, glossy, heart-shaped leaves and can be found at Asian
grocers. Look for medium to small leaves, rather than the larger ones which can tend
to be tough. Perilla leaves are large fragrant leaves that are dark green and purple
in colour. They’re also known as shiso leaves in Japanese cooking.

Recipes and Images from Dish it Up by Hayden Quinn, Published by Murdoch Books, rrp: $35.00.

 

You Might Also Like

Food

Moroccan-spiced leg of lamb with roasted fennel

How impressive is a beautifully roasted leg of lamb on the dinner table? And it is even better when cooked with the most tantalising Moroccan spices that flood the kitchen...

On June 10, 2016

Food

Buttermilk pancakes with honey and ginger caramelised bananas

If you’re looking for the perfect guilt-free pancake recipe, you’ve just struck pancake gold. These make the perfect healthy start to a lazy Sunday. You’re welcome!

On October 23, 2015

Food

Seared Scallops With Watercress and Asparagus

We know scallops intimidate a lot of cooks, but they’re actually one of the easiest and quickest types of seafood to prepare. The most important things to remember are to...

On April 22, 2016
 

Food

Lamb Cutlets with Peanut Sauce

SERVES 4

On February 16, 2018

Food

Kale and Lemon Zest Omelette

Serves 1

On May 8, 2014
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au