Dominique Rizzo – Betel Leaves with Crab Salad, Crispy Noodles, Lime & Ginger Mayo & Salmon Roe
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
- Combine the crab with all the other ingredients except the fried noodles.
- Toss the salad with the dressing and place spoonful’s onto the betel leaves
- 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
- Stir together mayonnaise with all the ingredients until combined
- Add enough to the crab salad to taste, spoon onto betel leaves
Products in this recipe
Condiments