Calories per serving 50
Preparation time 30 minutes
1 fresh cooked crab, about 500 g (1 lb), cleaned
4 small iceberg lettuce leaves
salt and pepper
¼ cucumber, finely diced
3 spring onions, thinly sliced
½ large red chilli, deseeded and finely chopped
2 Tbs white wine vinegar
1 tsp light soy sauce
1 tsp caster sugar
4 tsp finely chopped mint or coriander
Make the relish by mixing all the ingredients in a bowl with a little salt and pepper.
Twist and remove the 2 large claws and spider-like legs from the crab and set aside. With the
crab upside down, pull away the ball-like, spongy lungs. Check that the small sac and any green matter have been removed, then scoop the brown meat and skin from under the shell on to a plate. Break up the crabmeat with a spoon.
Put the crab claws into a plastic bag and hit once or twice with a rolling pin to break the shells.
Then, working on one claw at a time, peel away the shell, removing the white flesh with a small
knife and a skewer. Add to the brown crabmeat.
When ready to serve, spoon the crab into the lettuce leaves and top with spoonfuls of the
cucumber relish. Roll up and eat with your fingers.
For lettuce wrappers with spicy prawns, make the relish as above. Toss 350 g (11 ½ oz) raw peeled king prawns in ½ Tbs. Thai red curry paste in a bowl until well coated. Cover and chill for 30 minutes. Heat 2 tsp groundnut oil in a nonstick frying pan, add the prawns and stir-fry for 3-4 minutes until they turn pink and are cooked through. Toss the prawns into the relish and serve spooned into the lettuce leaves.