Thai Crab Salad

By akselden

Ingredients

• 1 1/2 lb. fresh crab meat
• 2 ripe mangoes
• 1 large papaya, either green (tastes similar to a cucumber) or ripe cucumber
• 1 daikon radish
• 1/2 bunch each of mint, cilantro, and Thai basil, all rinsed and picked, reserving stems
• 3 limes, cut into wedges
• 3 oz. shaved coconut, lightly toasted
• COCONUT GELEE
• 1 13.5-oz. can unsweetened coconut milk
• 1 whole-stalk piece of lemongrass, smashed and cut into chunks
• Reserved stems of mint, cilantro, and Thai basil
• 2 1/2 tsp. powdered gelatin
• Salt, as needed
• THAI VINAIGRETTE

Preparation

Step 1

Check the crabmeat for shells. Peel the mangoes and cut the flesh into 1/4" cubes. Peel the papaya and slice in half lengthwise to remove the seeds, then cut into four sections. Slice the papaya thinly on the mandoline, and then cut it into 1/4"-wide batons. Using a channel knife or the tip of a spoon, shave the cucumber lengthwise, leaving a bit of skin between each groove to create a striped effect. Thinly slice the cucumber into wheels on the mandoline. Peel the radish, cut into 2-inch segments, slice thinly on mandoline, then julienne. Very lightly chop the herbs, or if desired, keep the leaves whole. Serve buffet style, placing each ingredient in a separate vessel (including the lime, shaved coconut, gelee, and vinaigrette-see below) or toss it all together and serve on salad plates. Season with salt and pepper to taste. Serves 6 to 8.

COCONUT GELEE
Combine the coconut milk with the lemongrass and herb stems and let rest, covered, in the refrigerator overnight. The next morning, pour 3 tablespoons of cool water into a bowl; sprinkle the gelatin evenly over top. Rest for 5 minutes to allow the gelatin to absorb
the water. Strain the coconut milk through a fine-mesh sieve, discarding the lemongrass and herb stems, and bring 1/3 cup of the coconut milk to a simmer in a small pot. Remove from heat and allow to cool for a few seconds, then stir in the gelatin. Combine with the remaining coconut milk, season with a pinch of salt if desired, then pour into a pie pan or a small, shallow dish. Place in the refrigerator, uncovered, for three hours or until fully set. Using a paring knife, slice coconut gelee in a grid pattern to form 1/2" cubes. Remove the cubes with a small offset spatula. Keep chilled until ready to serve the salad.

THAI VINAIGRETTE
Combine the chili sauce, lime zest and juice, ginger, and cilantro in a bowl. Whisk in the peanut oil, then slowly whisk in the grape seed oil in a steady stream. Season to taste with salt and pepper.