CRAB AND SPANSPEK SALAD WITH GINGER AND MINT DRESSING (SERVES 6)

INGREDIENTS

3 tablespoons shavings of fresh coconut, optional

1 spanspek, quartered, seeded and peeled 1/2 cucumber, peeled

1/2 small red onion, very finely sliced

1/4 cup mint leaves, chopped

1 thumb-size piece fresh ginger, peeled and sliced into fine matchsticks

2 long red chillies, seeded and finely sliced 2 stalks lemon grass, tender portion at base only, trimmed and finely sliced 2 tablespoons fish sauce

3 tablespoons lime juice

2 tablespoons coconut cream

1 1/2 tablespoons palm sugar or brown sugar

230g fresh white crab meat

2 tablespoons unsalted peanuts, toasted and crushed.

METHOD

If using coconut, heat the oven to 165ºc. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes.

Set aside.

Cut the spanspek into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.

Finely dice half the ginger and chillies and place in a bowl.

Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend.

Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour. To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chillies, coconut, if using, and peanuts. Serve immediately.