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Sweet and Sour Aubergine and Crab Salad

By OcadoLife
Fruity, 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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 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

3 steps

  1. Step 1

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

  2. 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.

  3. 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.