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This vibrant Thai canape combines succulent spanner crab with fresh green papaya, a spicy garlic & chilli dressing, all wrapped in crisp choi sum leaves. Topped with salmon caviar and toasted coconut, it’s a delicious and elegant appetizer
150 gram packet cooked Fraser Isle Spanner crab meat
2 cups grated green papaya
1/4 cup fresh coconut shavings or bought coconut flakes, toasted
12 baby choi sum leaves, betal leaves or cos lettuce leaves
1 clove garlic, sliced
1 birds-eye chilli, sliced
pinch of salt
1 tablespoon raw sugar
1 tablespoon of fish sauce
1 tablespoon of lime juice
50 gr Yarra Valley Salmon caviar
1/4 cup Thai basil leaves or small basil leaves
Fresh canape from Thailand
1 Remove crab meat from the packet, gently mix the crab meat with its own tasty liquor.
2 In a pestle and mortar grind garlic, chilli and salt to a paste. Add sugar, fish sauce and lime.
3 Mix this paste/dressing with the grated papaya. Set aside.
4 Wash the choi sum, betal or cos leaves, then dry.
5 Place a small amount of papaya in the centre of the leaves, top with Fraser Isle Spanner crab, then garnish with salmon caviar, basil and toasted coconut.
Makes 12
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