Crab and green papaya salad

Ingredients

• 400 gram cooked crab meat, shredded

• 1 medium piece (350g) green papaya, grated coarsely

• 1/2 cup (50g) fresh coconut, coarsely grated

• 1/2 cup fresh mint, coarsely chopped

• 1 fresh small red Thai chilli, chopped finely

• 18 large betel leaves

• 1 tablespoon peanut oil

• 1 tablespoon lime juice

• 2 tablespoon coconut cream

• 2 teaspoon fish sauce

Method

1. Make coconut dressing. Combine ingredients in screw-top jar, shake well.

2. Combine crab, papaya, coconut, mint, chilli and dressing in medium bowl.

3. Divide crab mixture among betel leaves.

Notes

To open fresh coconut, pierce one of the eyes then roast coconut briefly in a very hot oven only until cracks appear in the shell. Cool the coconut, then break it apart and grate the flesh.

Source: Womens Weekly Food