Crab and pink grapefruit salad

Crab and pink grapefruit salad

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 pink grapefruit
2 small cucumbers
2 red asian shallots
400g white crab meat
1-2 mild red chillies
2 handfuls baby watercress or rocket
6 tablespoons asian fried shallots, (see note)

For the dressing

Quantity Ingredient
2-3 limes
40-50g palm sugar
3 tablespoons nam pla, (fish sauce)

Method

  1. Peel and segment the grapefruit and place in a large bowl. Peel the cucumbers, halve lengthways, deseed and finely dice. Halve, peel and finely slice the shallots and add them with the cucumber to the grapefruit, then add the crab meat. Halve, deseed and finely slice the chillies and add to the bowl, then add the watercress or rocket.
  2. To make the dressing, juice the limes. Mix the palm sugar, nam pla and 2–3 tablespoons lime juice in a small bowl and set aside for the palm sugar to dissolve. Taste and adjust the balance of sweet, salty and sharp; no flavour should dominate. Adjust the balance if necessary.
  3. Pour the dressing over the ingredients in the bowl and toss gently to coat evenly.
  4. Divide the salad between 4 plates or bowls and sprinkle over some fried shallots.

Note

  • Asian fried shallots are available in jars from Asian food stores; alternatively, you can fry your own sliced shallots until golden and crisp.

Variations

  • Prawns, langoustines or lobster can be substituted for the crab, and a pomelo used in place of grapefruit.
Tags:
Leiths School of food and wine
cookery course
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