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Dominique Rizzo – Betel Leaves with Crab Salad, Crispy Noodles, Lime & Ginger Mayo & Salmon Roe

Recipe Betel Leaves With Crab Salad

Salad

(Makes 24 leaves)

Ingredients

  • 350g cooked, crab meat
  • 1 tbsp finely chopped Crystalized ginger
  • 1 bird’s eye chilli, sliced (optional if you love heat)
  • 1 long red chilli, halved, seeded and diced
  • 2 red Asian shallots, thinly sliced
  • 1/2 cup bean sprouts
  • 1 cup (firmly packed) small mint leaves
  • 1 cup (firmly packed) small coriander (cilantro) leaves
  • 2 kaffir lime leaves, finely shredded, reserving some for garnish
  • 2 1/2 tablespoons roasted peanuts, crushed,
  • 1/4 cup Fried noodles
  • Salmon roe (optional)
  • 24 young betel leaves (or perilla leaves)

Method

  1. Combine the crab with all the other ingredients except the fried noodles.
  2. Toss the salad with the dressing and place spoonful’s onto the betel leaves
  3. Top with the crispy noodles and caviar

Lime & Ginger Mayonnaise

(Makes half a cup)

Ingredients

  • 1/2 cup sugar free pure mayonnaise
  • 2 teaspoon lime zest
  • 1 tbsp fresh lime juice
  • 1 tbsp fish sauce
  • 1 tbsp Buderim Ginger Lemon & Lime Marmalade
  • 1 garlic clove, minced
  • Good pinch salt & pepper

Method

  1. Stir together mayonnaise with all the ingredients until combined
  2. Add enough to the crab salad to taste, spoon onto betel leaves

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