Crab, coconut and pomelo betel leaves

SERVES 6 // PREP TIME 20 MINS // COOK 3 MINS

Crab and pomelo are a great match in these zingy one-bite wonders. If pomelo is out of season, substitute pineapple. Pictured p83

Peanut oil, for frying 6 red shallots, thinly sliced 500 gm picked crab meat 1 small pomelo, segmented, coarsely torn ½ cup shredded coconut, toasted ¼ cup each mint and Thai basil, finely chopped 4 makrut lime leaves, finely shredded 30 betel leaves (see note) Finger lime pearls, to serve

CHILLI DRESSING

1 small red chilli, coarsely chopped 1 tsp chopped ginger 40 gm light palm sugar, or to taste 2 tbsp each lime juice and fish sauce, or to taste

1 Preheat peanut oil in a wok to 180°C. Add shallot, in batches, and stir until golden (2-3 minutes); drain. 2 For chilli dressing, pound chilli and ginger using 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 betel leaves) in a bowl, add dressing and toss to combine. Place tablespoons of mixture on betel leaves, top with fried shallots and finger lime pearls to serve.

Note Betel leaves are available from Asian grocers.