Hubbub

Thai crab salad

Serves four as a starter, two as a light main course

A zingy Oriental salad with bags of flavour and warming chilli heat. A vibrant way to kick off a dinner inspired by the far east, easy to prepare too. This recipe also works brilliantly with seared duck breast or steak in place of crab.

Ingredients

2tbsp mirin (rice wine vinegar)
1tsp demerara sugar
1 thumb-sized piece of ginger, finely minced
3 sticks lemongrass, tough outer parts removed and finely minced
2tbsp peanut oil
2 limes
1-2tbsp Thai fish sauce
1 dressed crab
3 spring onions, finely chopped
1tbsp sesame seeds, lightly toasted
2tbsp mint, finely chopped
2tbsp coriander, finely chopped
2 handfuls lettuce, shredded
2 red chillies, finely chopped

What to drink?

Brakspear Oxford Gold Beer 500ml

£2.37 each
From Earth Natural Foods

£2.37

Organic
Suitable for vegetarians
UK

Method

1. In a small saucepan heat the mirin with 1tbsp water and add the sugar, stirring until the sugar has dissolved. Remove from the heat, add the chopped ginger and lemongrass and allow to cool completely.

2. Once the liquid is completely cold add the peanut oil, juice of one lime and 1-2tbsp Thai fish sauce to taste.

3. Combine the crab, chilli, spring onions, sesame seeds, herbs and lettuce. Add the dressing and mix thoroughly, then divide between 4 starter plates and garnish with a wedge of the remaining lime and some fine slices of chilli.