Miang of Fraser Isle Spanner Crab with Green Papaya

Fresh canape from Thailand

Makes 12

Ingredients

• 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

Method

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.