COCONUT CRAB AND POMELO SALAD ON BETEL LEAVES
Inspired by mieng kham, a fresh and fiery Thai bite, this version leans towards balancing the sweetness of crab poached in coconut milk with nutty macadamia and zingy finger limes.
Prep time: 50 minsCooking time: 10 minsMakes: 30
INGREDIENTS
2 x 400ml cans coconut milk 500g picked uncooked spanner crab meat Vegetable oil, for deep-frying 2 large rice paper wrappers 1 ruby grapefruit, segmented, coarsely torn 1 red onion, finely diced 1/3 cup roasted chopped macadamias, plus extra for serving 1/3 cup toasted shredded coconut, plus extra for serving ¼ cup each mint, coriander, and Thai basil, finely chopped, plus extra for serving 4 makrut lime leaves, finely shredded, plus extra for serving or lemon zest 30 betel leaves 5 finger limes,…