Beat the heat with a bowl of refreshing salad. Chef Ranjan, Executive Chef, Hotel Sahara Star shares his recipe.
Ingredients:
- 60 gm ripe mango
- 30 gm raw papaya
- 20 gm red bell pepper
- 20 gm yellow bell pepper
- Baby cos lettuce (romaine)
- Crab meat
- Coriander leaves
For dressing:
- 8 gm ginger
- 5 gm garlic
- 1 red chilli
- 5 gm coriander leaves
- 10 ml sweet chilli sauce
- 1 tsp fish sauce
- Juice of half a lemon
- Salt to taste
Method:
For the dressing:
- Chop ginger, garlic, red chilli, coriander finely and add sweet chilli sauce and fish sauce. Squeeze fresh lemon and season with salt.
For the salad:
- Cut ripe mangoes in cubes. Julienne bell pepper and raw papaya. Cut coriander in sprigs.
- Steam crab for 10 mins and remove meat. Wash baby cos romaine hearts.
- In bowl add lettuce, bell peppers and crab meat. Toss with dressing. Add coriander sprigs and mango cubes. Mix lightly and place in platter.