Crab and lime salad
MasterChef New Zealand - Crab and lime salad and Thai
beef salad
Recipe by Brett McGregor
Crab and lime salad
300g fresh Alaskan crabmeat
1/2 cucumber
1 red chili, seeded, finely chopped
2 shallots, peeled, finely sliced
Small handful coriander leaves
1 lime, zest
2 Tbs mint leaves
Lime wedges, to serve
Dressing
3 Tbs lime juice
2 Tbs coconut vinegar
1 tsp sesame oil
1 Tbs olive oil
2 tsp fish sauce
Thai beef salad
1 200g beef fillet
2 shallots, peeled, diced
1 small handful mint leaves
1 small handful coriander leaves
1 red pepper, seeded, finely sliced
1 red chilli, seeded, finely sliced
Dressing
1 lime, zest
1/4 cup lime juice
2 garlic cloves, crushed
Ground black pepper
1 Tbs fish sauce
2 tsp palm sugar
1 For the crab and lime salad, Use hands to pull apart the crab
legs, shred the meat and place in a medium bowl.
2 Slice cucumber in half lengthways, scoop out pulp and finely
slice on an angle.
3 Combine red chili, shallots, coriander, lime zest, cucumber and
mint leaves, mix in crab.
4 For the dressing, Place lime juice, coconut vinegar, sesame oil,
olive oil and fish sauce in a bowl and use a whisk to combine. Pour
and mix into salad just before serving.
5 For the Thai beef salad, rub beef fillet with olive oil and
season with salt and pepper.
6 Heat a frying pan over a high heat, sear the beef all over then
set aside to cool, then refrigerate.
7 Place the shallots in a bowl of iced water, allow to crisp.
8 Combine the mint, coriander, pepper and chilli in a bowl.
9 For the dressing, place the lime zest, juice, garlic, ground
pepper, fish sauce and palm sugar in a bowl and use a whisk to
combine.
10 Finely slice the beef and drain the shallots. Carefully fold
into the salad. Pour and mix the dressing into the salad just
before serving.
11 Onto a large rectangular serving plate, spoon the crab and lime
salad to one side with lime wedges, spoon the Thai beef salad to
the other side. Serve immediately.
