Luke Nguyen’s Spanner crab salad - Fraser Isle Spanner Crab

Ingredients

• 1 pomelo, segmented and broken up into small pieces
• 12 perilla leaves, sliced
• 6 Vietnamese mint leaves, sliced
• 12 round mint leaves, sliced
• 1 long chilli, deseeded and diced
• 500g cooked spanner crab meat, picked through
• 1 tbsp fried garlic chips (see note)
• 1 tbsp fried red shallots (available from Asian grocers)
• 1 tbsp crushed roasted peanuts
• 2 tbsp garlic oil
• 2 cleaned cooked spanner crab shells
• Rock salt, to serve
• 60 ml (¼ cup) fish sauce
• 60 ml (¼ cup) rice vinegar
• 2 tbsp white sugar
• 125 ml (½ cup) water
• 2 garlic cloves, finely chopped
• 1 red birds-eye chilli, finely chopped
• 2 tbsp lime juice