Betel leaves with crab, kaffir lime and chilli

Betel leaves with crab, kaffir lime and chilli

From
Bitesize Savoury
Makes
20
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
150g cooked crabmeat
1 long red chilli, seeds removed and sliced
2 kaffir lime leaves, thinly sliced
1 cup coriander leaves
1 red shallot, diced
4 mint leaves, thinly sliced
1 tablespoon fried shallots
1 tablespoon lime juice
1 tablespoon fish sauce
20 betel leaves, (see note)
50g salmon caviar, (optional)

Method

  1. Combine all of the ingredients, except the betel leaves and salmon caviar in a large bowl. Lay the betel leaves flat on a surface. Divide the mixture between the leaves and top with a few pearls of salmon caviar, if using.

Note:

  • Betel leaves are available from Thai grocers.
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
Bitesize Savoury
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