Crab and Four Angle Bean Salad with bean sprouts

 

Ingredients:

200 gm Bean sprouts
100 gm Four angle beans or you may substitute with haricot vert
3 nos Whole crabs, seasoned with salt, turmeric powder & pepper before grilling or frying

Dressing:

2 no Red chili, de-seeded and cut in to small pieces
1 no Birds eye chili, (more my be added if spicier is preferred
1 stem Ginger flower or torch ginger flower
3 tbsp Juice from limes
3 tbsp Roasted desiccated coconut
½ tsp Shrimp paste
Salt to taste

Method:

Place all the ingredients in a food processor except the roasted coconut, then coarsely grind. If you have an Asian pestle and mortar this can be used.

Presentation:

Slice the four angle beans; clean the bean sprouts and flush with running water, then strain. In a mixing bowl, place all the vegetables and dressing, mix well, adjust the seasoning.

Serve with the crab or any seafood you desire.

Notes:

Chef Kasdi has proven here that simplicity is definitely the key, anyone & I mean anyone can cook great food at home for their loved ones and we are proving this

Happy Cooking!