Crab and coconut salad
Photo by Tamara West
This tasty and delicate starter has flavours that hint of Vietnam. It’s perfect for entertaining because all the components can be prepared easily in advance, then assembled at the last minute. Sometimes if I can’t find crab meat I replace it with prawns or smoked snapper.
|2 cups||Vegetable oil, for frying|
|1 packet||Wonton wrappers|
|2 Tbsp||Coconut cream|
|2 tsp||Lime juice|
|1 tsp||Red chilli, finely chopped|
|2 tsp||Mint, finely chopped|
|2 tsp||Coriander, finely chopped|
|1 tsp||Kaffir lime leaf, finely chopped|
|1 cup||Crab meat, cooked|
|4 leaves||Baby cos lettuce, cut in half|
- In a deep-sided pot, heat the vegetable oil. Cut the wonton wrappers into 4cm wide strips on the diagonal (corner to corner). Test the temperature of the oil by cooking an offcut — it should slowly crisp up and turn a light golden colour. If it browns too quickly, take the oil off to cool a little.
- Cook the wonton strips, then drain on paper towels.
- Mix coconut cream, mayonnaise, lime juice, chilli and herbs to form the dressing. Add in the crab, mango and avocado, season to taste with sea salt and freshly ground white pepper. Arrange crab salad on top of wontons and lettuce.
- Serve immediately to avoid the crisp wontons going soft. Garnish with picked fresh coriander and mint leaves.