EatSmarter exclusive recipe

Thai Crab Meat Saladwith Papaya

Thai Crab Meat Salad - Thai Crab Meat Salad - Wonderfully aromatic and easy to make
Thai Crab Meat Salad - Wonderfully aromatic and easy to make


Calories:146 kcal
Preparation:30 min
Ready in:30 min
1 serving contains (Percentage of daily recommendation)
Calories146 kcal(7%)
Protein19 g(38%)
Fat2 g(3%)
Carbohydrates12 g(5%)
Added Sugar5 g(6%)
Roughage6 g(20%)

Recipe development: EAT SMARTER


For servings

2small Bell pepper (1 red, 1 green, each about 150 grams)
1large Shallots
3small Papaya (about 1 kg)
1 piecefresh Ginger root (about 30 grams)
1red Chile pepper
2 tablespoonsRice vinegar
3 tablespoonsThai fish sauce
1 tablespoonSugar
¼ teaspoonsSalt
12 ouncesCrab meat
½ bunchesCilantro

Kitchen Utensils

1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Garlic press


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1 Cut bell peppers into quarters, remove seeds, rinse and pat dry. Cut peppers into 5 mm (approximately 1/4-inch) cubes.
2 Peel and finely chop shallot.
3 Halve 1 papaya, remove seeds, peel and cut into 5 mm (approximately 1/4-inch) cubes.
4 Peel and cut ginger root into small pieces, then pass through a garlic press, reserving juice.  Halve chile pepper, remove seeds, rinse and pat dry. Finely chop chile.
5 Whisk together ginger juice, vinegar, fish sauce, sugar, salt and 2 tablespoons water until sugar and salt have dissolved.
6 Pick over crab meat and remove any shell pieces. Gently mix together all prepared ingredients in a bowl.
7 Rinse cilantro, shake dry and pluck leaves. 
8 Cut remaining 2 papaya in half and remove seeds. Line the papaya halves with cilantro and spoon the salad inside. Serve immediately.


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