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Crab, coconut and kaffir lime on betel leaves

Australian Gourmet Traveller recipe for crab, coconut and kaffir lime on betel leaves.
Esta Bebida 2

Crab, coconut and kaffir lime on betel leaves

William Meppem
10
20M
10M
30M

The dressing is sweet, sour and salty – feel free to add more chilli to ramp up the heat and really get the party started.

Ingredients

Fried shallots
Green chilli dressing

Method

Main

1.For fried shallots, preheat oil in a wok to 180C. Add shallot in batches and stir continuously until golden (2-3 minutes). Drain on absorbent paper.
2.For green chilli dressing, pound chilli and garlic in 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 serve.

Note Betel leaves are available from Asian grocers.

Notes

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