Ease of Preparation: Easy
Yield: 4-5 servings
Ingredients:
- 1 lb (454 g) queen crab legs
- Vegetable oil, for frying
- 3 cloves garlic, thinly sliced
- ½ shallot, thinly sliced
- 1 yellow pomelo, peeled, flesh pulled from segments and broken into fine pieces
- 1 large carrot, peeled and sliced into thin match-sticks (or spiralized)
- ½ English cucumber, seeds removed, sliced into thin match-sticks (or spiralized)
- ¼ cup (60 ml) chopped, roasted cashews
- ¼ cup (60 ml) chopped Thai basil leaves
- ¼ cup (60 ml) chopped mint
- ¼ cup (60 ml) chopped cilantro
- ½-¾ cup (120-180 ml) Nuoc cham dipping sauce (see recipe [1]).
Method:
To cook the crab legs, bring a large pot of lightly salted water to a boil. Add the crab legs and cook, uncovered, for 4 to 5 minutes.
Set aside to cool, then crack and remove meat. Set aside to cool.
Heat 1 ½ inches (3.8 cm) vegetable oil in a deep saucepan until shimmering.
Add garlic and shallots slices and fry until golden. Remove from the oil and set aside on paper-towel lined plate.
Once crab has cooled, tear crab into fine strands and toss with pomelo flesh, carrots, cucumber, roasted cashews, Thai basil, mint, and cilantro.
Dress with Nuoc Cham dipping sauce, adjusting to taste. Toss to combine.
Serve garnished with crispy shallots and garlic.