Vietnamese Crab Meat Salad with Keropok

 
Vietnamese Crab Meat Salad with Keropok

4 SERVINGS
gluten free lactose free fish

Ingredients
100 g pasteurised jumbo crabmeat (about 1/2 tub, available at the chiller section of supermarkets)
1 green apple
2 sprigs fresh coriander leaves
2 sprigs fresh mint leaves
1 red chili, sliced

Dressing
2 tbs fish sauce
60 ml cold water
2 tbs sugar
Juice from a lemon
1 clove garlic, chopped
1 red chili, chopped
1 coriander root, chopped

Serve with
8 to 12 pieces of shrimp crackers (keropok) Or iceberg lettuce leaf cups

One more time we have a simple and fast to prepare recipe that tastes like you eat in a restaurant.
Within a few minutes you have this fresh crabmeat salad.
ins>Crabmeat is high in protein and low in fat. However, do note that pasteurised crabmeat can also be high in sodium due to the pickling process of the crab before it is sealed in a can and pasteurised. For a healthier twist, replace the keropok with iceberg lettuce. Keropok provides “empty calories” – it is high in calories, fat and sodium, and has minimal nutrients.Iceberg lettuce, on the other hand, is low in calories and a good source of vitamins A, C, K and folate

Cut apple, unpeeled, into matchstick-size pieces. Rinse in salt water or water with a squeeze of lemon juice to prevent the fruit from turning brown.
Wash and pluck the leaves off the coriander and mint sprigs. Finely chop one coriander root.
Make the dressing by mixing fish sauce, cold water, sugar and lemon juice. Adjust to taste. Add garlic, chili and coriander root.
To serve, place apple sticks in a glass and top with crabmeat. Garnish with sliced chili and mint and coriander leaves.
To eat, place a mound on a keropok or an iceberg lettuce cup and add a drizzle of the dressing.

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