Tamarind Crab, Avocado & Mango Noodle Salad with Coconut Sambal - Ainsley Harriott

Ingredients

• For the Sambal
• 2-3 dried red chillies or 1 tsp dried chilli flakes
• ½ tsp sugar
• 75g freshly grated coconut (or unsweetened desiccated coconut soaked with 2 tbsp water)
• ½ small red onion or 1 shallot, peeled and chopped
• 1 lime, for squeezing
• sea salt
• For the Dressing
• 3 tbsp light olive oil, plus extra for drizzling
• 2-3 tsp tamarind paste
• 2 tsp fish sauce
• 4 cm fresh root ginger, grated
• juice and zest of 1 lime
• 2-3 tsp honey
• For the Crab Noodle Salad
• 200g rice vermicelli noodles or soba noodles
• 3 spring onions, finely sliced
• 1 red chilli, finely sliced into rings
• 1 large mango, peeled, stoned and chopped
• 1 large avocado, peeled, stoned and chopped
• 200g fresh white crab meat
• large handful of fresh coriander, chopped
• handful of fresh basil leaves, torn
• 1 tbsp chopped fresh mint