Recipes
CRAB AND MADARIN SALAD
Nam Jim
4 Red chillies, deseeded
1 Birds eye, optional
15g Fresh ginger
3 Garlic cloves
4 Coriander roots
50g Palm sugar
1 cup Lime juice
Fish Sauce, to taste
Method
Beat the chillies, ginger, garlic and coriander to a paste, add sugar when dissolved add lime juice and fish sauce. (Adjust with white sugar if needed)
Salad
4 Mud crabs, cooked and picked through, shells discarded
3 Cucumbers, halved and sliced as thin as possible
1 handful Coriander, picked and washed
2 handfuls Thai Basil, picked and washed
4 Large red chillies, deseeded and julienned
100g Ginger, julienned
3 Lemongrass stalks, outer leaves removed and sliced as thin as possible
8 Kaffir lime leaves, julienned
6 Mandarins, blanched and peeled
2 Coconuts, zested for garnish
Method
Gently toss all ingredients with Nam Jim and arrange on plate to serve immediately. Garnish with zested coconut
Yield: 4 salads (Each to be shared among 5 people)