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Radish, crab, orange and lime salad
Serves 4 as a starter
Ingredients
- 2tbsp rice wine vinegar
- 1tbsp caster sugar
- 1 orange, segmented, any juices saved
- 2 limes, segmented, any juices saved
- 2tsp naturally brewed soy sauce
- 2 spring onions, shredded finely and put into cold water
- 1 long red chilli, deseeded and finely chopped
- 1 bunch round radishes, trimmed and thinly sliced
- 100g ready-to-eat white crab meat (preferably Cornish)
- 6 sprigs small mint leaves
- 1⁄2 bunch Thai sweet basil, leaves removed from stalks and chopped
- 100-200g ready-to-eat crab claws (optional)
Method
Put the vinegar, sugar and any reserved juices from the orange and limes into a small saucepan. Bring to a simmer to reduce and intensify the flavour and thicken a little to a syrup. Cool completely, then add the soy sauce.
Drain the spring onions and put in a serving bowl with the chilli, radishes, orange and lime segments. Break the white crab meat over the salad and add the mint and basil and the dressing and toss. Add crab claws, if using, and serve.
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