Serves: 2 people | Cooking time: 15 minutes | Cooking difficulty: Easy
- Slice one of the cucumbers in half lengthwise. Then using a mandolin, strong vegetable peeler or some handy knife skills, cut 6 thin slices – three from each half. These will become the mould for the salad. Arrange them in a circle on the serving plates and pop the plates in the fridge whilst you do the rest.
- Use the mandolin to finely julienne the rest of the cucumber and place in a bowl.
- Peel the green mango, use the mandolin to julienne the flesh and add to the cucumber.
- Add the herbs, the chilli and the little lime caviar pearls from the finger lime and gently mix through.
- Mix the rice wine, garlic, fish sauce, additional finger lime, and brown sugar together, then pour over the salad ingredients and mix through
- Add the crabmeat and the fried shallots and stir evenly throughout the salad.
- Remove your plates from the fridge, and fill each cucumber “mould” with salad.
- Eat your cucumber and crab salad soon after serving.
Tips and tricks:
A mandolin or V-Slicer is the trick to making this salad in no time at all. The chopping can be done by hand – but it’s a kitchen gadget worth getting.
