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Sweet and Sour Aubergine and Crab Salad

Sweet and Sour Aubergine and Crab Salad

By OcadoLifePublished on 20 May 2025Fruity, spicy salads exist across Southeast Asia, from Thailand’s green papaya som tam to Vietnamese starfruit goi khe. In this version – a Sweet and Sour Aubergine and Crab Salad – TV chef, author and School of Wok founder Jeremy Pang has paired the sharp, fruity tang of physalis with sliced raw aubergine. “It sounds odd, but the aubergine soaks up the spicy, lime-led dressing like a sponge and the lime also tenderises it.”
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Time and servings

18 minsTotal time
4Servings
15 minsPrep time
3 minsCooking time

Ingredients

  • 4 tbsp desiccated coconut
  • 2 garlic cloves, finely chopped
  • 1 birdseye chilli, finely chopped
  • 3 tbsp fish sauce
  • 2 limes, juiced to give 4 tbsp lime juice
  • 1½ tbsp tamarind paste
  • 2 tbsp palm sugar
  • 1 handful baby plum tomatoes, halved
  • ½ red onion, finely sliced
  • ½ small aubergine, cut into matchsticks
  • 1 (100g) punnet M&S Physalis, quartered
  • ½ apple, cut into matchsticks
  • 1 (25g) pack Cook With M&S Thai Basil, leaves picked
  • 200g white crab meat
  • 2 tbsp salted peanuts, roughly chopped

Method

  • Step 1

    In a dry pan, stir the coconut over a medium heat for 3 mins or until toasted. Set aside to cool.

  • Step 2

    Meanwhile, make the dressing by combining the garlic, chilli, fish sauce, 4 tbsp lime juice, tamarind paste and palm sugar in a large mortar or sturdy bowl and mix well. Add the tomatoes and onion and muddle together with a pestle or wooden spoon. Add the aubergine and continue to lightly pound until the aubergine has started to absorb the dressing.

  • Step 3

    Combine in a serving bowl with the physalis, apple and Thai basil; toss well. Top with the crab, toasted coconut and chopped peanuts.