How to Make South East Asian Crab and Lime Salad on Betel Leaves Asian Cooking Recipe Cuisine

South East Asia Crab and Lime Salad on Betel Leaves

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

3 tbsp fresh lime juice

2 tbsp coconut vinegar

1 tsp Asian sesame oil

1 tbsp olive oil

2 tsp fish sauce

1 lb fresh or canned crabmeat (drained well)

1 small red chili, seeded and thinly sliced

6 shallots, sliced

2 tbsp chopped fresh cilantro

3 fresh kaffir lime leaves, finely shredded or 1 tsp grated lime zest

1/4 cup shaved fresh coconut cut into fine strips

1/4 small cucumber, seeded and thinly sliced

2 tbsp chopped fresh Vietnamese mint

12 fresh betel leaves

6 lime wedges


Directions:

Place lime juice, vinegar, sesame and olive oils and fish sauce in an airtight jar. Shake to combine and set aside.

In a bowl, combine crabmeat, chili, shallots, cilantro, lime leaves, coconut, cucumber and mint. Add dressing and gently mix until well combined. 

Place 2 betel leaves on each plate. Spoon salad onto leaves. Serve with lime wedges.


*Use white vinegar if coconut vinegar is unavailable.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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