Crab salad with chilli, squash, curry leaves and lime

Crab salad with chilli, squash, curry leaves and lime

By
From
Spring
Serves
4
Photographer
Andy Sewell

I always say, whenever asked, that some sort of salad would have to be my last meal on earth – I’m not sure exactly which salad I’d choose, but this one would be a contender. The flavours and textures harmonise perfectly. One reason why I love salads is because food eaten at room temperature tastes particularly good. Flavours can really be appreciated and enjoyed when neither piping hot or really cold, and to this end you should never serve the ingredients straight from the fridge.

Ingredients

Quantity Ingredient
250g butternut squash
pinch salt
250g white crab meat
1 red chilli, halved lengthways, deseeded and finely chopped
8 fresh curry leaves

For the dressing

Quantity Ingredient
1 tablespoon finely chopped fresh ginger
1/2 teaspoon palm sugar
1 lime, juiced
2 teaspoons fish sauce

Method

  1. Peel the butternut squash, discarding any seeds, then chop into small cubes. Place in a saucepan and add enough cold water to just cover, plus a pinch of salt. Bring to the boil, turn the heat down to a simmer and cook until the squash is tender when pierced with a small, sharp knife, about 15–20 minutes. Drain and set aside to cool.
  2. Now make the dressing. Using a pestle and mortar, gently pound the ginger and palm sugar to a smooth paste, then stir in the lime juice and fish sauce.
  3. Place the crab, chilli and cooked squash in a bowl. Using a sharp knife, finely slice the curry leaves and add them to the salad. Spoon over the dressing and toss together lightly with your fingers. Divide the salad among individual plates and serve at once.
Tags:
Skye Gyngell
seasonal
Spring
London
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