Events and Celebrations

Crab and Mango Salad with Chilli Lime Dressing

cook 10 mins
  • 50 g (2 oz) caster sugar
  • 75 ml (3 fl oz) water
  • 2 tablespoons mirin
  • 1 red chilli, sliced
  • 1 kaffir lime leaf, shredded
  • finely grated rind and juice of 1 lime
  • 1 mango, peeled, pitted and chopped
  • 75 g (3 oz) radishes, halved
  • 1/4 cucumber, sliced
  • 125 g (4 oz) watercress
  • 200 g (7 oz) freshly picked crab meat
  • Put the sugar, water and mirin in a small saucepan, bring to the boil and cook for 3 minutes until it starts to turn syrupy. Stir in the chilli, lime leaf and lime rind and add lime juice to taste. Set aside for 5 minutes.
  • Toss together the mango, radishes, cucumber and watercress and arrange on serving plates. Sprinkle the crab meat on top and then drizzle over the dressing.
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