Crab, Coconut and Kaffir Lime on Betel Leaves Recipe

Ingredients

• 500 gm picked crab meat
• 1 green mango, shredded
• ½ cup finely grated fresh coconut
• ¼ cup each finely chopped mint and Thai basil
• 4 kaffir lime leaves, shredded
• 30 betel leaves (see note)
• Fried shallots
• For frying: peanut oil
• 6 red shallots, thinly sliced
• Green chilli dressing
• 1 small green chilli, coarsely chopped
• 1 garlic clove, coarsely chopped
• 40 gm light palm sugar, or to taste
• 2 tbsp each lime juice and fish sauce, or to taste