CAMBODIAN CRAB SALAD

My daughter Li-Da is Cambodian, and one of her Cambodian friends taught us how to make this. Later, we had a cookery lesson in Koh Samui and learned the Thai version. I’ve eaten a similar salad in Vietnam, so I conclude that you can do what you like, but what stays the same is the dressing.

The main thing is to chop everything finely, and ensure you have the basic elements of protein (tuna, seafood, chicken, duck), salad (always cucumber, radishes and mint but sometimes chicory or rocket) and some sweet fruit (melon, pomegranate, pineapple or mango).

Serves 6

Half a cucumber, deseeded and cut into 1.5cm (½in) dice 200g (7oz) radishes, finely sliced

Half a cantaloupe melon, deseeded and cut into

1.5cm (½in) dice

Half a papaya, deseeded and cut into 1.5cm (½in) dice 200g (7oz) white crabmeat 160g (5¾oz) cooked prawns A good fistful of mint leaves, finely chopped

Salt and black pepper

For the dressing

1 lemongrass stalk

5cm (2in) piece of ginger Finely grated zest and juice of 1 lime

2tbsp Thai fish sauce

(nam pla)

To serve

40g (1½oz) coconut flakes 1tbsp dried prawn powder or crushed dried shrimp A handful of pomegranate seeds

No more than 4 hours ahead of serving, gently combine the cucumber, radishes, melon and papaya in a large bowl.

To make the dressing, remove and discard the outer layers of the lemongrass, bash the rest with a rolling pin, then slice as finely as possible. Peel the ginger (a teaspoon pushed under the skin helps) and chop finely, then place in a screwtop jar with the lemongrass and remaining dressing ingredients. Shake well.

Toast the coconut flakes in a dry frying pan over a medium heat, tossing until golden. Keep watch – they burn easily.

Just before serving, add the crabmeat, prawns and mint to the salad. Toss with the dressing, season, then serve sprinkled with the coconut flakes, prawn powder and pomegranate seeds.