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| Crab and green mango salad |
Serves 4 as a starter
Crab and green mango salad ingredient: 400g fresh cooked crab-meat, drained, squeezed dray. 1 green mango, peeled, grated. 1 lemongrass stalk (inner core only), very thinly sliced. 5 kaffir lime leaves, finely shredded. 1 long green chilli, seeds removed, cut into thick matchsticks. 2 tbs each fried garlic and fried Asian shallots. 2 punnets micro herbs or handful of mixed Asian herb leaves
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| cashew nahm jim |
Cashew nahm jim ingredients: 1/3 cup (50g) roasted unsalted cashews. 100g grated palm sugar or brown sugar. 1 garlic clove, roughly chopped. 2 each long green chillies and small green chillies, seeds removed, roughly chopped. 2 coriander roots, roughly chopped. 2 cm piece of ginger, roughly chopped 200ml lime juice (from about 7 limes) 2 tbs fish sauce
Crab and green mango salad with cashew nahm jim recipe: For the cashew nahm jim, line a baking tray with baking paper, then spread over the cashews. Place palm sugar and 100ml water in a small saucepan and bring to the boil over medium heat, stirring to dissolve the sugar. Reduce heat to medium-low and cook, stirring occasionally, for 6-8 minutes until a golden caramel, then pour over the nuts. Chill for 15 minutes to harden, then break into pieces. In a mortar and pestle or small food processor, pound or whiz the garlic, chillies, coriander roots and ginger into a paste. Add the cashew toffee, then pound or whiz to combine. Stir in lime juice and fish sauce. Combine all the salad ingredients in a large bowl, then spoon over half of the nahm jim and toss to combine. Serve with remaining nahm jum. By then, the crab and green mango salad with cashew nahm jim is ready
Crab and green mango salad with cashew nahm jim recipe: For the cashew nahm jim, line a baking tray with baking paper, then spread over the cashews. Place palm sugar and 100ml water in a small saucepan and bring to the boil over medium heat, stirring to dissolve the sugar. Reduce heat to medium-low and cook, stirring occasionally, for 6-8 minutes until a golden caramel, then pour over the nuts. Chill for 15 minutes to harden, then break into pieces. In a mortar and pestle or small food processor, pound or whiz the garlic, chillies, coriander roots and ginger into a paste. Add the cashew toffee, then pound or whiz to combine. Stir in lime juice and fish sauce. Combine all the salad ingredients in a large bowl, then spoon over half of the nahm jim and toss to combine. Serve with remaining nahm jum. By then, the crab and green mango salad with cashew nahm jim is ready
