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Thai-style crab with lemon grass dressing
Thai-style crab with lemon grass dressing
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Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Ingredients:
  • 1kg fresh cooked crab meat, well drained
  • 3 Lebanese cucumbers, halved lengthways, seeds removed, cut into 5cm-long thin sticks
  • 8 makrut lime leaves, veins removed, finely shredded
  • 82.50 ml roughly chopped fresh coriander leaves and stems
  • 750g (about 6) witlof, ends trimmed, leaves separated, washed, dried
  • 125ml (1/2 cup) fresh lemon juice
  • 32.00 gm brown sugar
  • 24.40 gm fish sauce
  • 2 stems lemon grass, pale section only, roughly chopped
  • 5 fresh red birdseye chillies, halved, deseeded, roughly chopped
Instructions:
  • Make the lemongrass dressing by combining lemon juice, sugar, fish sauce, lemongrass, and chilies in a food processor bowl. Process until smooth and well blended.
  • Combine the lemon grass dressing, crab meat, cucumbers, lime leaf strips, and coriander in a large bowl, tossing everything together thoroughly.
  • Arrange witlof leaves on serving platters in a single layer, then fill each leaf with about 2 teaspoons of crab mixture.

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