Mud crab with coconut vermicelli salad recipe Recipe - Better Homes & Gardens Australia

Ingredients

• 1⁄4 cup fried shallots* 200g mung bean vermicelli noodles*
• 200ml coconut cream
• 2 Tbsp fish sauce, plus extra, to serve
• 2 eschalots, finely sliced
• 1 stalk lemongrass, white part only, very finely sliced
• 2 limes, peeled, segmented, finely chopped
• 1 cup coriander leaves, plus extra, to serve
• 2 long red chillies, cut into matchsticks
• 50g peanuts, toasted, crushed
• 4 kaffir lime leaves, cut into matchsticks
• 24 betel leaves*
• 500g cooked mud crab or blue swimmer crab meat*
• TAMARIND DRESSING
• 2 coriander roots, washed, finely chopped
• 1 clove garlic
• 1⁄2 Tbsp dried shrimp*
• 1⁄4 cup soft Thai palm sugar*
• 1⁄4 cup fish sauce
• 80ml hot water
• 120ml smooth tamarind puree*
• 2 Tbsp lime juice
• 1–2 tsp chilli powder