Thai crab and grapefruit salad recipe

Date:09-07-2013 07:58:06 read:1

Thai crab and grapefruit salad recipe

Segments of grapefruit and white crab meat drizzled with a chilli, soy sauce and rice vinegar dressing.

Thai crab and grapefruit salad  Photo: YUKI SUGIURA
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To be authentically Thai this should really be made with pomelos, but grapefruit is a perfectly good substitute. You could gently toss the salad with cold rice vermicelli and lime juice to bulk it out.

Serves four

For the dressing:
1 red chilli, deseeded and finely chopped
1½ tbsp caster sugar
1 tbsp fish sauce
1 tbsp light soy sauce
3 tbsp rice vinegar
1 small shallot, finely chopped

For the salad:
2 pink grapefruit
115g (4oz) salad leaves
15g (½oz) basil
leaves from 15g (½oz) mint
400g (14oz) white crab meat

Mix together all the ingredients for the dressing with 3 tbsp warm water, whisking to make sure the sugar has dissolved.

Slice the top and bottom off each grapefruit. Set each one on a chopping-board and, working round the fruit, cut off all the peel and pith in broad strips. Ease a sharp knife between the flesh of each segment and the membrane and remove the segments.

Arrange the salad leaves and herbs on a platter or four individual plates. Place the grapefruit and crab in the middle and spoon over the dressing. Serve immediately.

    Ever For Health Copy Rights 2013