Vietnamese Spanner Crab and Green Mango Salad - Chef Recipe by Luke Nguyen

Ingredients

2 spanner crab shells
400 g cooked spanner crab meat
1 green mango, julienned
1/4 cup pink pomelo, segmented
5 perilla leaves, thinly sliced
5 Vietnamese mint leaves, thinly sliced
5 green mint leaves, thinly sliced
4 Tbs Champagne nuoc cham
1 Tbs fried shallots
1 Tbs roasted peanuts, crushed
1 long chilli, deseeded & julienned

Champagne Nuoc Cham Dressing:

3 Tbs fish sauce
3 Tbs white vinegar
1/2 cup Le Black Création Lanson Champagne
1/2 lime, juiced
1 chilli, diced
1 garlic clove, peeled & diced

Method

Reserve two tablespoons of the cooked spanner crab meat and set it aside for later.

In a mixing bowl, add the segmented pomelo, green mango, sliced herbs, Champagne nuoc cham dressing, fried shallots, peanuts and the remaining spanner crab meat.

Toss all ingredients together well, then distribute evenly onto the two spanner crab shells.

Add the reserved crab meat on top and drizzle some more dressing and garnish with sliced chilli.

Champagne Nuoc Cham Dressing:

In a mixing bowl, dissolve the sugar in the fish sauce and white vinegar.

Once dissolved, add the rest of the ingredients and stir well.

Makes 250mL

Credits: Maison Lanson

Photo Credits: Maison Lanson