Betel leaves with crab, kaffir lime and chilli

INGREDIENTS

150g cooked crabmeat

1 long red chilli, seeds removed and sliced

2 kaffir lime leaves, thinly sliced

1 cup coriander leaves

1 red shallot, diced

4 mint leaves, thinly sliced

1 tablespoon fried shallots

1 tablespoon lime juice

1 tablespoon fish sauce

20 betel leaves, (see note)

50g salmon caviar, (optional)

METHOD

Combine all of the ingredients, except the betel leaves and salmon caviar in a large bowl. Lay the betel leaves flat on a surface. Divide the mixture between the leaves and top with a few pearls of salmon caviar, if using.

NOTE:

Betel leaves are available from Thai grocers.

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