Clean crabs, removing gills and sandbag. Cut into halves.
Steam or poach crabs until meat is cooked and firm. Cool and shell. (Reserve a few claws unshelled for garnish.)
Steam or poach prawns and squid. Cool seafood and combine in a bowl with the rest of the salad ingredients. (Salad can be made up to this stage several hours ahead. Cover bowl with clingfilm and refrigerate.)
Stir the dressing ingredients together in a bowl and pour over salad.
Toss, taste and adjust seasonings if necessary and serve immediately.
Nutty Thai Green Curry Prawn
Thai Green Curry
500 gm shelled green prawns
1 packet Brahim’s Thai Green Curry Sauce
1 cup of water or stock
4 tbsp vegetable oil
6 medium sized potatoes
1 large carrot
1 handful of green beans
1 red capsicum
1 garlic clove finely chopped
1 small piece of fresh ginger finely chopped
1 tsp brown sugar
1 bunch fresh coriander
4 tbsp cashew nuts
Prepare vegetables by chopping potatoes into cubes, cut onion, carrot and capsicum into pieces of roughly the same size.
Add 1 tablespoon of vegetable oil to the work
Cook the onion, garlic and ginger until softened.
Add the potatoes and lightly fry, then add the carrot and capsicum.
Mix in Brahim’s Thai Green Curry Sauce, add the water or stock, curry leaves and brown sugar.
Simmer for 15 to 20 minutes, stirring occasionally.
In the last 5 minutes add the prawns and green beans.
Sprinkle with freshly chopped coriander and crushed cashew nuts to serve.