Thai Crab Meat Salad
Thai Crab Meat Salad - Wonderfully aromatic and easy to make
Healthy, because
Even smarter
Nutritional values
This low-calorie starter has an abundance of vitamins. Vitamin C supplied by the papaya, paprika, and peppers supports the metabolism and the immune system. Additionally, the crab meat is an excellent source of protein, vitamin B-6, and magnesium.
If crab meat is not available, use shrimp instead.
(Percentage of daily recommendation)
| Calorie | 146 cal. | (7 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 228 mg | (240 %) | ||
| Potassium | 767 mg | (19 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 83 μg | (42 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 2 small Bell pepper (1 red, 1 green)
- 1 large shallot
- 3 small Papaya
- 1 pc fresh ginger
- 1 red chili pepper
- 2 Tbsps Rice vinegar
- 3 Tbsps Thai fish sauce
- 1 Tbsp sugar
- ¼ tsp salt
- 12 ozs Crabmeat
- ½ bunch cilantro
Kitchen utensils
Preparation steps
Cut bell peppers into quarters, remove seeds, rinse and pat dry. Cut peppers into 1/4-inch cubes.
Peel and finely chop shallot.
Halve 1 papaya, remove seeds, peel, and cut into 1/4-inch cubes.
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.
Whisk together ginger juice, vinegar, fish sauce, sugar, salt and 2 tablespoons water until sugar and salt have dissolved.
Pick over crab meat and remove any shell pieces. Gently mix together all prepared ingredients in a bowl.
Rinse cilantro, shake dry and pluck leaves.
Cut remaining 2 papaya in half and remove seeds. Line the papaya halves with cilantro and spoon the salad inside. Serve immediately.
