Serves 2-4 (appetite dependent)
400g cooked crab meat, shredded
1 medium green papaya (350g), grated coarsely
½ cup (50g) coarsely grated fresh coconut
½ cup coarsely chopped fresh mint
1 fresh small red Thai chilli, chopped finely
18 large betel leaves
For the Coconut dressing
1 tablespoon peanut oil
1 tablespoon lime juice
2 tablespoon coconut cream
2 teaspoon fish sauce
To open fresh coconut, pierce one of the eyes then roast coconut briefly until cracks appear in the shell. Cool the coconut, then break it apart and grate the flesh.
Make coconut dressing - combine ingredients in screw-top jar; shake well.
Combine crab, papaya, coconut, mint, chilli and dressing in medium bowl.
Divide crab mixture among betel leaves.
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