Australian Gourmet Traveller - (10)October 2020 (1)

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Greenpapayacrab salad SERVES 4

150 gmdriedbrownrice
vermicellinoodles
1 longredchilli,seededand
julienned
1 mediumgreenpapaya,
shredded
1 cupThaibasilleaves
280 gmcookedblueswimmer
crabmeat
1 largeavocado,cutinto
wedges
4 makrutlimeleaves,
finelyshredded
250 gmmixedheirloom
tomatoes,cutintowedges
70 gm(1/2cup)roasted
unsaltedpeanuts,chopped
DRESSING
80 ml(⅓cup)limejuice
60 ml(¼cup)fishsauce
2 tbsppeanutoil
1 clovegarlic,crushed
2 tbspfinelygrated
palm sugar

1 Placenoodlesina heatproof

bowl.Pouroverboilingwater

andstanduntilsoftened

(5minutes).Drain,thenrinse

undercoldrunningwater;drain

well.Placechilliina bowlof

icedwateruntilreadyto use.

(Drainbeforeusing.)

2 Tomakedressing,place

ingredientsina screw-topjar

andshakeuntilwellcombined.

3 Combinenoodles,papaya,

basil,crab,avocado,limeleaf,

tomato,drainedchilliand

dressingina bowl.Tossgently

tocombine.Servesalad

scattered with peanuts.

SWAPITOUT

Fora variationonthisdish,replacethe

crabmeatwithpoachedandshredded

chicken,ormakeit vegetarianwithtofu.