Serves:2-4
Preparation time:15 mins
A light summer entertainers' take on the classic, this crab meat san choy bow burst with fresh flavours of herbs, fragrant coconut milk mixed with Chang's Crispy Noodle Salad Dressing plus a hint of spice from the chilli sauce.
Topped with Chang's Original Fried Noodles or Chang's Gluten Free Fried Noodles which add a nice crunch to the mix. Served in iceberg lettuce cups for a cool summer vibe.
Ready to eat blue swimmer crab meat from the refrigerated seafood section or canned crab meat in brine adds a real touch of luxury and a speedy shortcut to this dish.
Ingredients:
- 1 large iceberg lettuce
- 1 small red onion
- 1 cucumber
- Handful salad leaves (we used mizuna lettuce)
- 2 (140-170g) packets crab meat in brine or 300g freshly picked crab meat
- ½ packet Chang's Original Fried Noodles or Chang's Gluten Free Fried Noodles for a gluten-free option)
- Handful Vietnamese mint*, plus extra to serve
For the dressing:
- 1 (165ml) can coconut milk
- ¼ cup chilli sauce
- ¼ cup Chang's Crispy Noodle Salad Dressing
Method:
- Remove core from the lettuce and gently separate leaves. Trim leaves slightly using a pair of kitchen scissors to form lettuce cups / bowls. Shred trimmings and place in a large bowl.
- Peel and finely slice red onion. Peel and de-seed cucumber, cut in half lengthways and slice finely. Add onion, cucumber and salad leaves to the shredded iceberg. Top with crab meat, add Vietnamese mint and mix well to combine.
- To make the salad dressing, mix together the coconut milk, Chang’s Hot Chilli Sauce (add more to taste if you like) and Chang’s Salad Dressing.
- Serve salad inside lettuce cups, drizzled with dressing and sprinkled with Fried Noodles. Wrap up and enjoy.
*You can find Vietnamese mint at many Asian grocers. Alternatively, you can grow it from seed or seedlings – it’s very hardy and can be grown in the garden or as a pot plant.
