Crab Cocktail with Chilli Coconut

Preparation time: 20 minutes 

Cooking time: 10 minutes

Serves 6

Collect Ingredients

500g picked crab meat

3 teaspoons Daintree Spice co’s Chilli Coconut Rub

1 green mango shredded

1/4 cup of finely grated fresh coconut

1/4 cup finely chopped mint

1/2 Iceberg lettuce (shredded) 

Fried shallots

peanut oil

6 Shallots thinly sliced

Green chilli dressing

1 small green chilli seeds removed and coarsely chopped

1small garlic clove coarsely chopped

40 gm palm sugar

2 tablespoons each lime juice and fish sauce

Method

  1. For fried shallots, preheat oil in a wok to 180C. Add shallot in batches and stir continuously until golden (2-3 minutes). Drain on absorbent paper.
  2. For green chilli dressing, pound chilli and garlic in a mortar and pestle to a fine paste, add palm sugar, pound to break up, then add lime juice and fish sauce and stir until palm sugar dissolves 
  3. Combine remaining ingredients (except iceberg lettice) in a bowl, add dressing and toss togather. Divide the lettuce between 6 individual glass coupe’s or sundae dishes spoon the mixture on the lettuce, top with fried shallots and serve.
Jason Riches