Name: Crab and green papaya salad
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 400 gram cooked crab meat, shredded; 1 medium_piece (350g) green papaya, grated coarsely; 1/2 cup (50g) fresh coconut, coarsely grated; 1/2 cup fresh mint, coarsely chopped; 1 fresh small red thai chilli, chopped finely; 18 large betel leaves; 1 tablespoon peanut oil; 1 tablespoon lime juice; 2 tablespoon coconut cream; 2 teaspoon fish sauce

Ingredients

400 gram cooked crab meat, shredded

1 medium_piece (350g) green papaya, grated coarsely

1/2 cup (50g) fresh coconut, coarsely grated

1/2 cup fresh mint, coarsely chopped

1 fresh small red thai chilli, chopped finely

18 large betel leaves

1 tablespoon peanut oil

1 tablespoon lime juice

2 tablespoon coconut cream

2 teaspoon fish sauce

Method

1.Make coconut dressing. Combine ingredients in screw-top jar, shake well.

2.Combine crab, papaya, coconut, mint, chilli and dressing in medium bowl.

3.Divide crab mixture among betel leaves.

To open fresh coconut, pierce one of the eyes then roast coconut briefly in a very hot oven only until cracks appear in the shell. Cool the coconut, then break it apart and grate the flesh.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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