Papaya salad and crab skewers
Ingredients
Crab skewers
3-4 pieces of peeled giant crabs/skewer
salt and black pepper from the mill
oil
Salad
1 green papaya
2 carrots
10 cherry tomatoes
1 dl peanuts or cashew nuts
Sauce
2 limes
3 hot red chillies
3 cloves of garlic
3 tbsp cane sugar
4 tbsp fish sauce
coriander for decoration
Instructions
Grill the crab skewers on a hot grill for about 2-4 minutes per side, depending on the heat of the grill and the size of the crabs. The crabs are cooked when their colour changes from grey to red.
Peel the papaya and carrot. Remove the seeds from the papaya. Chop the papaya and carrot into thin, lollipop-shaped strips. You can do this with a julienne cutter or a knife.
Cut the tomatoes in half. Cut the limes into quarters and place in the bottom of a mixing bowl. Finely chop the chilli. Add the chilli, garlic, sugar and fish sauce to the bowl as well. Use a potato masher, for example, to scrape the ingredients together. Add the papaya and carrot slices and continue beating for a while. Add the tomatoes and peanuts. Flick for another minute.
Arrange the salad on plates and serve with the grilled king crab rolls.
