Name: Crab, coconut and pomelo betel leaves
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 6
Ingredients: 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

Crab, coconut and pomelo betel leaves

One-bite wonders.

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Serves 6

Prep

20M

Cook

Total

23M

Thailand’s mieng kham was the inspiration for these zingy one-bite wonders. Crab and pomelo are an excellent match for the party season; If pomelo is out of season, substitute pineapple.

Ingredients

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

Method

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.

Betel leaves are available from Asian grocers.
Notes

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Olivia Blackmore

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