Spanner Crab Betel Leaves with Roasted Chilli, Mint and Lime

  • Spanner Crab Betel Leaves with Roasted Chilli, Mint and Lime

Rated 5 out of 5 based on 2 votes

Ingredients

  • 3 x betel leaves
  • 30 g cooked spanner crab meat or any other variety of crab.
  • 10 x vietnamese mint leaves
  • 5 x coriander sprigs, picked
  • 2 x kaffir lime leaves, chiffonade
  • 10 g pomelo
  • 1 x lime, juiced
  • 1 tspn chilli jam
  • 5 g crispy shallots to garnish

Method

Serves 3

Method:
Place betel leaves on plate, mix crab, mint, coriander, lime leaf, pomelo, lime juice. Place evenly on each leaf, top with chilli jam and crispy shallots.

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  • What a gorgeous photo and it looks like a mouthful of yumminess!! I’ve never actually heard of Betel leaves before…. just wondering is there a particular place that you get them from? Do they have a bitter taste like witlof or fairly subtle? If I couldn’t find Betel leaves, what other leaves would you substitute it with as I would love to try your recipe?

    Reply

    by Deborah Hopley on 01/04/2013, 20:11
    Deborah Hopley