Thai-style crab and brown-rice salad
1 cup brown rice
2T grated palm sugar
2T fish sauce
⅓ cup lime juice
¼t ground white pepper
2 spring onions, sliced thinly
2 long fresh red chillies, seeds removed and sliced very thinly
2 cups loosely packed watercress sprigs
⅓ cup coriander leaves, chopped coarsely
250g fresh crab meat
1 cucumber, peeled and halved lengthways
2 medium carrots
sea salt and freshly ground black pepper
lime wedges, to serve (optional)
Bring the rice to the boil in a saucepan with two cups of water. Simmer it, uncovered, for about 30 minutes or until the rice is tender. Rinse it in a large sieve under cold running water until it is cool, then drain it well.
Combine the sugar, fish sauce, lime juice, pepper, spring onion, chilli, watercress and coriander in a large bowl. Use a fork to break the crab meat into small pieces, then fold the pieces into the dressing.
Use a teaspoon to scoop the seeds out of the cucumber halves. Thickly slice the halves on the diagonal and add them to the salad. Use a peeler to peel strips lengthways from the carrots and set them aside.
Add the rice to the salad and toss gently. Season to taste with sea salt and black pepper. Top with the carrot and serve with the lime wedges, if desired.
Originally published in HL Jan/Feb 2016.