betel leaves with crab,
kaffir lime and chilli

Combine all of the ingredients, except the betel leaves and salmon caviar in a large bowl. Lay the betel leaves flat on a surface. Divide the mixture between the leaves and top with a few pearls of salmon caviar, if using.

NOTE: Betel leaves are available from Thai grocers.

MAKES 20

150 g (5½ oz) cooked crabmeat

1 long red chilli, seeds removed and sliced

2 kaffir lime leaves, thinly sliced

1 cup coriander (cilantro) leaves

1 red (Asian) shallot, diced

4 mint leaves, thinly sliced

1 tablespoon fried shallots

1 tablespoon lime juice

1 tablespoon fish sauce

20 betel leaves (see note)

50 g (1¾ oz) salmon caviar (roe) (optional)