MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thai Crab & Green Mango Salad
 Categories: Oriental, Seafood, Fruits, Chilies, Citrus
      Yield: 6 Servings
 
      1 c  Rice vinegar
    1/4 c  + 1 tb sugar
      2 cl Garlic; minced
      2    Thai red chilies; minced
      3    Carrots; finely julienned
    1/4 c  Fresh lime juice
    1/4 c  Fresh tangerine juice
      1    Shallot; minced
      2 tb Asian fish sauce
    1/2 ts Sambal oelek
    1/3 c  Water
      2 lg Green mangos; peeled, finely
           - julienned
      2    Seedless cucumbers, peeled,
           - finely julienned
      2 bn (6 oz ea) watercress; thick
           - stems discarded
    1/2 c  Shredded basil leaves
    1/3 c  Coarse chopped mint
    1/4 c  Coarse chopped cilantro
      1 lb Jumbo lump crab
      3    Scallions; green only, thin
           - sliced
 
  In a medium bowl, combine the vinegar with 1/4 cup of the
  sugar and half of the garlic and chilies. Add the carrots
  and let stand at room temperature for 1 hour.
  
  Meanwhile, in a bowl, combine the lime and tangerine
  juices, shallot, fish sauce, sambal oelek and water. Stir
  in the remaining garlic, chilies and 1 tablespoon of sugar.
  
  In a very large bowl, combine the green mango, cucumbers,
  watercress, basil, mint and cilantro. Drain the carrots,
  shaking off the excess liquid, and add them to the bowl.
  Add the dressing and toss well. Transfer the salad to
  plates and mound the crab on top. Garnish with the
  scallions and serve.
  
  Food & Wine | October 2014
  
  MM Format by Dave Drum - 31 October 2014
  
  Uncle Dirty Dave's Archives
 
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