Vietnamesestyle crab & red grapefruit salad

Name: Vietnamesestyle crab & red grapefruit salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 red onion, finely sliced; 90 g pack samphire; 120 g pack Seafood & Eat It Dressed Crab, white and brown meat separated; 3 red grapefruit; 300 g carrots, peeled, then cut into ribbons with a vegetable peeler; 25 g pack mint, leaves only; 25 g pack coriander, ends trimmed, sprigs torn in 2; 20 g pack Thai basil, leaves only; 75 g roasted peanuts, finely chopped; 130 g Veetee Sticky Rice; 2 tbsp Cooks’ Ingredients crispy fried onions

Rebecca Woollard's salad zings with flavour to drive away the winter blues. Serve with sticky rice or on its own as a starter.

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Serves4
CourseLunch
Prepare15 mins
Cook5 mins
Total time20 mins

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1 red onion, finely sliced
90g pack samphire
120g pack Seafood & Eat It Dressed Crab, white and brown meat separated
3 red grapefruit
300g carrots, peeled, then cut into ribbons with a vegetable peeler
25g pack mint, leaves only
25g pack coriander, ends trimmed, sprigs torn in 2
½ x 20g pack Thai basil, leaves only
75g roasted peanuts, finely chopped
2 x 130g Veetee Sticky Rice
2 tbsp Cooks’ Ingredients crispy fried onions

For the dressing

4 tbsp Japanese rice vinegar
4 tbsp nam pla fish sauce
2½ tbsp caster sugar
1 lime, juice
3 cm piece ginger, peeled and finely grated
2 Thai red chillies, finely sliced, to taste
1 clove/s garlic, crushed

Put the onion into a medium mixing bowl and pour over just-boiled water to cover. Leave to steep for 5 minutes. Put the samphire into a colander and rinse. Pour the steeped onion and its water over the samphire. Squeeze out with your hands, then return to the mixing bowl
Meanwhile, for the dressing, heat the rice vinegar, fish sauce and caster sugar with 4 tbsp water in a saucepan over a gentle heat until the sugar dissolves. Stir in the lime juice, ginger and 1 chilli (or to taste – these can be very hot), then pour half the liquid over the onion and samphire. Toss to coat and leave to lightly pickle while you make the rest of the salad, tossing it occasionally
Set the remaining dressing aside to cool. Stir through the garlic and add the brown crab meat.
Meanwhile, slice off the top and bottom of the grapefruit, stand up on the board and slice away the skin and pith using a small serrated knife. Hold the grapefruit in your hand over a bowl to catch the juice, and carefully slice between the membranes to remove the skinless segments. Squeeze the membranes into the bowl, reserve the grapefruit segments and chill the juice for other recipes, such as cocktails or smoothies.
Drain the onion and samphire (discardithe liquid), then transfer to a serving dish with the carrots, grapefruit segments, herbs, most of the nuts and white crab meat. Cook the rice according to pack instructions.
Drizzle the reserved crab dressing over the salad, toss everything together, then top with the remaining nuts, the extra chilli, if using, and a scattering of crispy onions. Serve immediately with the rice, tossing the salad occasionally to redistribute the dressing.