Madison life - Crab salad with trout roe and lime leaf

Preparation: 20 minutes
Serves: 4 as entrée

Ingredients
300g picked cooked crab meat
1 kaffir lime leaf, shredded
1/2 stalk lemongrass, shredded
1 eschallot, finely sliced
1 large red chilli, seeded and shredded
2 tbsp mint leaves, torn
2 tbsp coriander leaves, torn
2 tbsp bean sprouts, picked
banana leaves, to serve
deep fried garlic slivers, to garnish
ocean trout roe, to garnish

Dressing:
1 large red chilli, seeded and finely diced
1 clove garlic
1 coriander root, washed and chopped
1/2 tsp salt
1/2 tsp white pepper
100ml lime juice
50g white sugar

Method
1 To make the dressing, place the chilli, garlic, coriander, salt and pepper into a mortar and pound with a pestle until smooth.
2 Stir in the lime juice and sugar and set aside.
3 Place the crab, lime leaf, lemongrass, eschallot, chilli, herbs and bean sprouts into a large bowl and toss to combine with 100ml of dressing.
4 To serve, divide the crab salad between four entrée plates that have been lined with a piece of banana leaf.
5 Garnish with the garlic slivers and trout roe.