Salad of king prawn, spanner crab, Nam Jim dressing


Here’s a tasty summer salad created by popular demand. This recipe is a staple on my table at home in Byron Bay where I have enjoyed a prolonged sabbatical for a few months. I’ve used green king prawns from Tweed Heads – I reckon they’re the best in the world! Serves four as part of a main meal for spring or a balmy autumn eve. More great recipes in my book The Healing Feeling that you can buy here.

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Salad of king prawn, spanner crab


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  • Author: Samantha Gowing
  • Total Time: 30 minutes
  • Yield: Serves 6-8 1x

Ingredients

Scale

For the prawns
1 kg cooked king prawns, peeled, deveined, halved lengthways

1 tablespoon macadamia oil

1 teaspoon minced garlic

Pinch cayenne pepper

Salad
2 x 100 gram sachets sous vide spanner crab meat, drained and pat dry with paper towels

1 cup sunflower sprouts

16 cherry tomatoes, cut in half

2 cucumbers, peeled, cut in half, seeds removed and cut into 1cm half moons

2 birdseye chillies, seeds removed and chopped

1 small red onion, very finely sliced

1 tablespoon finely chopped Vietnamese mint

1 tablespoon finely chopped Thai basil

Salt and freshly ground black pepper

Garnish
1 punnet basil micro herbs – or 1 tablespoon finely chopped basil

2 red chilli flowers – see note

1 tablespoon grated fresh coconut or use desicated


Instructions

  1. In a large mixing bowl combine king prawns, macadamia oil, minced garlic and a pinch of cayenne pepper.
  2. In a seperate bowl add the crab meat, sunflower sprouts, cherry tomatoes, cucumbers, birdseye chillies, red onion, Vietnamese mint, Thai basil. Season with salt and freshly ground black pepper.
  3. Mix the contents of the two bowls together, dress with Nam Jim and divide onto serving plates. Garnish and serve.

Garnish
1 tablespoon finely chopped basil
2 red chilli flowers – see note below
1 tablespoon grated fresh or flaked coconut

Notes

Split 2 fresh birdseye chills 4 ways without cutting the end off.
Soak in ice water for at least 6 hours for the ‘flower’ to bloom.

  • Prep Time: 30 mins
  • Category: Seafood
  • Method: Salad
  • Cuisine: Modern Australian
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Nam Jim dressing


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  • Author: Samantha Gowing

Ingredients

Scale



1/2 teaspoon coconut or palm sugar
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
2 small red chillies, seeded and chopped
1 clove garlic, chopped
1 tablespoon chopped fresh ginger root


Instructions

 

  1. Place the macadamia oil, garlic, cayenne and cleaned prawns in a bowl. Toss through the oil to coat. Line a baking tray with baking paper. Add prawns. Lightly roast at 170 C  for about 4-5 minutes until the prawns are cooked through and tender. Do not overcook them as they will become rubbery. Allow to cool.
  2. Make the Nam Jim dressing. In a blender or mortar and pestle. Crush the coconut or palm sugar with lime juice and fish sauce so it dissolves. Then add the rest of the ingredients.
  3. Combine the remaining ingredients including the crab and cooled prawns in a large bowl. Add dressing and toss through gently.
  4. Serve on a large platter and season with a good grind of pepper and a sprinkle of river salt.
  5. Garnish with chilli flowers, coconut and micro basil leaves.

Notes

*Tip: make a double batch for later.

Spanner crab with tomato and cucumber salad

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