In the summer I am obsessed with freshness,from fruit to seafood. I adore the simple abundance of herbs in my small herb garden,especially the fresh green chilis,cilantro and Thai basil.Wish I could grow tropical fruit such as Lychees and Mangoes but….the market will have to supply those. While away at college,yearning for a home cooked meal,my son,Ashish e mailed me a list of items he would love to eat during his summer home,this crab salad was one of the first requests.It is best to prepare this with the freshest of ingredients,as it is a simple salad and each ingredient contributes to its explosion of taste in your mouth.
Chef Tony Wrigley,Rockfish restaurant,Phuket Thailand
Photograph by Ashish Mahtani
Serves 1
1/2 cup cooked crab meat
1/2 diced mango
2 to 3 sliced Thai chilis
2 green onions,sliced
a few sprigs cilantro,roughly torn
a few Thai basil leaves,roughly torn
1/4 cup ry roasted peanuts
2 tsp fish sauce
1 tsp sugar
1 tsp canola oil
juice of 1 fresh lime
some chili sauce for presentation
Gently toss all ingredients so as not to break the crab meat. Taste to adjust seasonings. Serve.
Filed under: Appetizers, asian, Seafood, Thai Tagged: | chef Tony Wrighly, Light and spicy thai crab salad, Rockfish restaurant Phuket Thailand, Thai crab salad with fresh mango, Thai seafood salad
