Vietnamese Style Spider Crab Salad!
- Serves:
- 2
- Share
Ingredients
200g of fresh hand picked spider crab meat
2 nests of vermicelli rice noodles
1 small carrot and half a small cucumber, peeled into ribbons
1 small red onion, finely sliced into rings and soaked in vinegar for half an hour
Half a ripe mango, cut into thin wedges
2 spring onions, sliced
A few fresh mint leaves
A handful of roasted peanuts, roughly chopped
2 limes, half of one sliced, the rest juiced
1 tbs of soy sauce
1 tbs runny honey
A squirt of sriracha
Half a tsp of ginger paste
A drop of virgin olive oil
2 nests of vermicelli rice noodles
1 small carrot and half a small cucumber, peeled into ribbons
1 small red onion, finely sliced into rings and soaked in vinegar for half an hour
Half a ripe mango, cut into thin wedges
2 spring onions, sliced
A few fresh mint leaves
A handful of roasted peanuts, roughly chopped
2 limes, half of one sliced, the rest juiced
1 tbs of soy sauce
1 tbs runny honey
A squirt of sriracha
Half a tsp of ginger paste
A drop of virgin olive oil
Method
Start by prepping and soaking the red onions and getting your noodles on, following the instructions on the pack for cooking time. Drain, rinse in cold water and set aside
Then prep the carrot, cucumber, spring onions, mango and peanuts. Set aside whilst you make the dressing with the lime, soy, honey and sriracha, all in a small bowl and whisked into a sauce. Taste and adjust to your liking with more sweet (honey) or sour (lime juice)
Finally, assemble the salad with the noodles as the base and everything else on top including a generous portion of spider crab! Serve with the lime slices, peanuts and mint leaves scattered over and the dressing on the side
Featured products
Fresh Hand-Picked White Spider Crab Meat 200g
Serves 2 - 200g
£19.95
Out of stock
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Sian Hughes