Entertaining

Crab and herb betel leaves with chilli jam

Name: Crab and herb betel leaves with chilli jam recipe
Yield: 12
Ingredients: 12 betel leaves (from Asian grocers); 1 ruby grapefruit, segmented, chopped; 150g cooked spanner crab meat (or other cooked crab, see note); 82.50 ml Vietnamese mint leaves, torn; 82.50 ml coriander leaves; 4 makrut lime leaves, thinly shredded; 40.00 ml lime juice; 40.00 ml store-bought chilli jam; 40.00 ml crispy shallots

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P100 Crab and herb betel leaves with chilli jam

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by Adam D'Sylva

Chef

May 30, 2023

“I’m lucky to have an understanding of many different cuisines. But one thing I’ve learned is to keep each cuisine really honest to what it is, and to focus on that balance of flavour."

12 betel leaves (from Asian grocers)
1 ruby grapefruit, segmented, chopped
150g cooked spanner crab meat (or other cooked crab, see note)
1/3 cup Vietnamese mint leaves, torn
1/3 cup coriander leaves
4 makrut lime leaves, thinly shredded
2 tbs lime juice
2 tbs store-bought chilli jam
2 tbs crispy shallots

Method

1.

Arrange betel leaves on a serving plate.
2.

Place grapefruit, crab, herbs, makrut lime leaves and lime juice in a medium bowl and mix until well combined. Divide between betel leaves and top with chilli jam and crispy shallots to serve.

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Recipe Notes

You can purchase 150g packets of frozen cooked spanner crab meat from selected fishmongers. Defrost in the fridge overnight, then drain well before using.

If betel leaves are unavailable, you can substitute baby cos lettuce cups.