Arugula Coconut Salad with Crab Meat

Ingredients

• 2 shallots
• 1 tbsp flour
• 2 tbsp oil
• 500 g crab meat (pre-cooked)
• 3 tbsp freshly grated coconut
• 6 Spring Onions
• 1 chili pepper
• 1 tsp freshly grated ginger
• 0.5 cucumber
• 3 tbsp chopped mint
• 1 tbsp chopped coriander leaves
• 1 Red Onion
• 8 kaffir lime leaves
• 2 handfuls arugula
• 3 tbsp Lime juice
• 2 tbsp Apple cider vinegar
• 2 tbsp fish sauce
• 2 tbsp sugar
• 1 tsp Sesame oil
• 4 tbsp olive oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel and finely dice the two shallots, mix with flour, and fry in hot oil until crisp. Drain on paper towels.

2. 2.

   Break apart the crab meat and combine with coconut in a bowl. Wash, trim, and finely chop spring onions; wash and finely chop chili pepper. Peel cucumber, halve lengthwise, deseed, and grate coarsely. Slice red onion into thin strips. Finely chop kaffir lime leaves. Wash arugula, dry, and toss with all prepared ingredients and herbs in the bowl.

3. 3.

   Whisk together all dressing ingredients, season with salt and pepper. Toss salad components with the dressing, arrange on plates (optionally using a ring), and sprinkle with shallot cubes before serving.