Created by: Great Australian Seafood
Prep time: 20 minutes
Cook time: 5 minutes
Ready in only 25 minutes, this Queensland Spanner Crab San Choy Bow is delicious, heathly and great for an Easy As weeknight dinner.
- 250g of cooked Queensland Spanner Crab meat
Can’t find Spanner Crab? Green Queensland Banana Prawns make a great alternative.
- 2 tbsp flaked or shredded coconut
- 1 small Lebanese cucumber
- 1 long red chilli
- ½ small red onion
- 50g mixed salad greens
- fresh coriander, thai basil and
mint leave, to serve
- 1 iceberg lettuce
- 1 lime, cut in half,
seared in a hot pan (optional)
- ½ cup coconut milk
- zest of ¼ lime
- juice of ½ a lime juice
- 1 teaspoon fish sauce
- 1 tablespoon honey
How to make
Toast the coconut in a small frying pan until golden and remove from the heat.
Cut cucumber in half lengthways, scrape out and discard seeds, slice thinly. Repeat with the chilli and onion.
Whack all the salad ingredients, including the star of the dish the Queensland Spanner Crab meat in a bowl.
Combine all dressing ingredients and mix well.
Break lettuce cups off the whole lettuce, we made eight, but you do you.
Now comes the fun part, divide the salad between the lettuce cups, top with the dressing and dig in. Just be warned, there are never any leftovers!