Thai Crab Salad with Mango recipe | Delia Smith

Ingredients

• 12 oz (350 g) each white crab meat and brown crab meat (or 2 medium-sized, ready-dressed crabs in the shell)
• grated zest 1 lime (juice reserved for dressing)
• 3 tablespoons chopped fresh coriander
• 3 tablespoons chopped fresh mint
• 1 large mango, peeled and sliced into strips
• 1 level teaspoon sesame seeds
• 4 oz (110 g) rocket leaves, stalks removed
• 3 stems lemon grass, ends trimmed and outer layer discarded, then very finely sliced
• 6 kaffir lime leaves (if available), rolled into a cigar shape and very finely shredded
• 1 teaspoon freshly snipped chives
• 2-3 medium-sized red chillies, halved and deseeded
• 2 cloves garlic
• 1 inch (2.5 cm) piece fresh root ginger, peeled
• 6 sprigs fresh coriander
• 1 sprig fresh mint
• 1½ tablespoons Thai fish sauce
• juice 2 limes (about 3 tablespoons)
• 1 level teaspoon light (or dark) soft brown sugar