Crab salad with green mango and coconut
4 servings
30 minutes
Crab salad with green mango and coconut is a vibrant blend of freshness and exotic aromas, embodying Thai cuisine. The recipe's roots lie in the traditions of Southeast Asia, where seafood is often paired with sweet-sour fruits and aromatic herbs. The tender crab meat harmoniously intertwines with juicy green mango, while coconut flakes add a subtle nutty note. The dressing made with fish sauce, lime juice, and brown sugar highlights the richness of flavor nuances, creating a balance between sweetness, acidity, and spiciness. Crunchy peanuts provide textural contrast, while mint and cilantro offer freshness. This dish is perfect for a light dinner or an exquisite appetizer, especially when served in banana leaves for added authenticity. It’s a salad that awakens the senses and invites you on a culinary journey through Thailand.
1
Preheat the oven to 180 degrees. For the dressing, mix crushed garlic, chili, dried shrimp, and 0.5 teaspoon of salt and grind everything into a paste. Stir in fish sauce, lime juice, and sugar.
- Garlic: 2 cloves
- Red chili pepper: 1 piece
- Dried shrimp: 1.5 tablespoon
- Fish sauce: 1.5 tablespoon
- Lime juice: 2 tablespoons
- Soft brown sugar: 2 teaspoons
2
Place the coconut on a baking sheet and put it in the oven for 1-2 minutes, shaking the sheet occasionally. Keep a close eye on the coconut, as it can easily catch fire.
- Desiccated coconut: 4 tablespoons
3
Grate the mango and place it in a bowl, add mint leaves, cilantro, lime leaves, ginger, coconut, and crab meat. Drizzle with dressing on top and gently toss.
- Green (unripe) mango: 200 g
- Mint leaves: 20 pieces
- Cilantro: 6 tablespoons
- Kaffir lime leaves: 2 pieces
- Grated ginger: 1.5 teaspoon
- Crab meat: 350 g
4
If using banana leaves, place 1 square piece in small bowls (leaves are not eaten) and top with salad, sprinkle with crushed peanuts, and serve with lime wedges.
- Peanuts: 50 g
- Lime: 1 piece
- Banana leaves: 4 pieces