- Serves: 2
- Cook Time: 4 minutes
- Prep Time: 15 minutes plus 1 hour soaking time
- Effort: easy
- 50 g dried shrimps
- 2 tbsp vegetable oil
- 1 cloves garlic, finely chopped
- 1 large pomelo (Chinese grapefruit), or 2 small pink pomelos (see Cook's tips below)
- 200 g mud crab meat
- 5 mint leaves, sliced
- 5 perilla leaves, (see Cook's tips below)
- 5 Vietnamese mint leaves
- 5 Asian basil (Thai basil), sliced
- 1 tbsp fried red Asian shallots
- ' tbsp fried garlic chips
- 3 tbsp dipping fish sauce, (see Cook's tips below)
- 2 tbsp whole roasted peanuts
- 1 red chilli, sliced
Tips and Suggestions
Pomelo is a citrus fruit, native to Southeast Asia. Larger and less bitter than a grapefruit, it is sometimes available in Asian markets. Use grapefruit as a substitute.
Mud crab can be substituted with blue swimmer or spanner crab.
Perilla leaves, Vietnamese mint, Asian basil and jars of fried red Asian shallots and garlic chips are all available at Asian supermarkets and greengrocers.
Unsure about any of these ingredients? See our Vietnamese food glossary for help and alternative recommendations.
1. Put the dried shrimp in a bowl, pour over enough water to cover and leave to soak for 1 hour. Drain and discard the water.
2. Heat a frying pan until hot, add the vegetable oil and fry the garlic until fragrant.
3. Add the drained shrimp and stir-fry for 3 minutes or until crispy and golden brown. Remove from pan and allow to cool.
4. Peel and segment the pomelo, break it into bite-sized pieces and put in a large mixing bowl.
5. Add the crab meat (reserving a little for garnish), dried shrimp, sliced herbs, fried red shallots, fried garlic chips, dipping fish sauce and half the peanuts. Combine and mix well.
6. Transfer to a serving dish and garnish with the reserved crab, sliced chilli and remaining peanuts.
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