Thai crab salad on betel leaves

Thai crab salad on betel leaves

By
ads

This tasty Thai crab salad on betel leaves recipe is perfect for Christmas entertaining.

The ingredient of Thai crab salad on betel leaves

  1. 2 tablespoons water
  2. 2 tablespoons lime juice
  3. 2 tablespoons finely grated palm sugar
  4. 1 tablespoon fish sauce
  5. 1 kaffir lime leaf, torn in half
  6. 1 small red chilli, deseeded, finely chopped
  7. 225g fresh crab meat
  8. 1/2 Lebanese cucumber, deseeded, finely chopped
  9. 1/2 small red onion, finely chopped
  10. 2 tablespoons fresh coriander leaves
  11. 16 betel leaves

The instruction how to make Thai crab salad on betel leaves

  1. str_replace('ufeff','',Place water, juice, sugar, fish sauce, lime leaf and chilli in small saucepan. Heat over medium heat, without boiling, until sugar dissolves. Bring to a boil and boil for 1 minute or until thickened slightly. Remove from heat, cool. Remove and discard lime leaf.)
  2. str_replace('ufeff','',Place crab, cucumber, onion, coriander and dressing in a medium bowl. Stir gently to combine. Place slightly heaped tablespoons of crab mixture on each leaf. Serve immediately.)
  3. str_replace('ufeff','',Pair this dish with Houghton White Classic.)

Nutritions of Thai crab salad on betel leaves

fatContent:
saturatedFatContent:
carbohydrateContent:
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

ads2

You may also like