Menu

Crab and Mango Salad

  • 2 cooked spanner crabs, meat removed
  • 30g glass noodles (vermicelli)
  • 2 Shallots or one small onion diced
  • 1tblsp mint finely chopped
  • 8-10 cherry tomatoes, halved
  • 1 mango ripe or green, diced.

Dressing

  • 1tblsp fish sauce
  • 1 ½ tblsp lime juice
  • 1 clove garlic, crushed
  • ½ chilli, finely chopped
  • 2 tsp sugar
  • 2 tbsp water

Method

  1. Place noodles in bowl and cover with boiling water.
  2. Break up noodles with fork until soft. Drain and place in bowl. Cut noodles into smaller lengths (approx. 3cm) Allow to cool.
  3. Add the remaining salad ingredients to the noodles and toss gently with dressing.
  4. Arrange a pile of crisp salad leaves on plates and top with crab salad.