Ingredients
Serves 4-6Mayonnaise:
2 egg yolks
Pinch of salt
Pinch wasabi powder
2cm piece of ginger, grated and squeezed through a clean cloth (reserve juice and discard pulp)
200ml vegetable oil
Lime juice
Salad:
200g cooked crab meat
½ small red capsicum, finely shredded
1 cup Chinese cabbage, finely shredded
2 tbsp chives, finely chopped
½ tbsp lemon zest, plus extra for garnish
½ green mango, grated
1 tsp peanut oil
1 tsp fish sauce
1 tsp lemon juice
Coriander leaves, to garnish
Method
For the Mayonnaise:
Position a medium size basin on a damp tea towel, so that you have maximum beating capacity. Beat the egg yolk, salt and 1 tbsp lime juice together for a minute or so until smooth. Begin to add the oil, a drip at a time. When ⅓ of the oil has been added, you can drizzle the remainder in a little more quickly. Add wasabi and ginger juice, and mix well to combine. Taste mayo and add extra lime juice, wasabi and salt if required.
For the Salad:
Combine all salad ingredients and enough mayonnaise to bind. Chill well. Serve either on Chinese soup spoons, on piled onto rice crackers. Sprinkle with extra lemon zest and coriander.
Notes:
This is a blend of east meets west with the very Asian inspired salad ingredients, blended with a classic mayonnaise which is also flavoured with Asian ingredients.
Don’t panic when you see a recipe that calls for crabmeat – there are quite a few different ways to buy it. Obviously the best is to buy an uncooked crab, cook it and pick out all the meat. But not everyone has time for that. Many fish suppliers will sell cooked crabs, so you can just pick out the meat; or they will sell just the crabmeat which is the easiest way to go! You can also buy canned crabmeat which would do in a pinch.