Sweet and Sour Aubergine and Crab Salad
Fruity, spicy salads exist across Southeast Asia, from Thailand’s green papaya som tam to Vietnamese starfruit goi khe. In this version – a Sweet and Sour Aubergine and Crab Salad – TV chef, author and School of Wok founder Jeremy Pang has paired the sharp, fruity tang of physalis with sliced raw aubergine. “It sounds odd, but the aubergine soaks up the spicy, lime-led dressing like a sponge and the lime also tenderises it.”
- Time: 18 min
- Servings: 4
Source: ocado.com
Ingredients
- desiccated coconut
- garlic cloves, finely chopped
- birdseye chilli, finely chopped
- fish sauce
- limes, juiced to give 4 tbsp lime juice
- tamarind paste
- palm sugar
- handful baby plum tomatoes, halved
- red onion, finely sliced
- small aubergine, cut into matchsticks
- punnet M&S Physalis, quartered
- apple, cut into matchsticks
- pack Cook With M&S Thai Basil, leaves picked
- white crab meat
- salted peanuts, roughly chopped