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Thai lychee & crab salad

  • 0:40 Prep
  • 4 Servings


  • 1 x 200g ctn fresh crab meat
  • 500g (about 30) lychees, peeled, halved, seeds removed
  • 130g (2 cups) bean sprouts, ends trimmed
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh Thai basil leaves
  • 4 kaffir lime leaves, thinly shredded
  • 1 long red chilli, halved, deseeded, thinly sliced
  • 2 tablespoons fresh lime juice
  • 2 teaspoons fish sauce
  • 1/2 teaspoon brown sugar


  • 1
    Combine the crab meat, lychees, bean sprouts, mint, basil and lime leaves in a bowl.
  • 2
    Combine the chilli, lime juice, fish sauce and sugar in a separate bowl. Add to the crab mixture and toss until just combined. Divide among serving plates and serve.

Source: taste.com.au


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