Miang of Fraser Isle Spanner Crab with Green Papaya

Fresh canape from Thailand

Makes 12


  • 150 gram packet cooked Fraser Isle Spanner crab meat
  • 2 cups grated green papaya
  • 1/4 cup fresh coconut shavings or bought coconut flakes, toasted
  • 12 baby choi sum leaves, betal leaves or cos lettuce leaves
  • 1 clove garlic, sliced
  • 1 birds-eye chilli, sliced
  • pinch of salt
  • 1 tablespoon raw sugar
  • 1 tablespoon of fish sauce
  • 1 tablespoon of lime juice
  • 50 gr Yarra Valley Salmon caviar
  • 1/4 cup Thai basil leaves or small basil leaves


  1. Remove crab meat from the packet, gently mix the crab meat with its own tasty liquor.
  2. In a pestle and mortar grind garlic, chilli and salt to a paste. Add sugar, fish sauce and lime.
  3. Mix this paste/dressing with the grated papaya. Set aside.
  4. Wash the choi sum, betal or cos leaves, then dry.
  5. Place a small amount of papaya in the centre of the leaves, top with Fraser Isle Spanner crab, then garnish with salmon caviar, basil and toasted coconut.

Miang 1

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