Asian Style Eyemouth Crab Salad with Rice Noodles, Roasted Sweetcorn, Mango and Sweet Chilli Sauce.
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Serves 4 as a starter.
12 oz fresh white crabmeat
2 bunches of cooked rice noodles
2 tablespoons of roasted sweetcorn
2 tablespoons diced fresh mango
1 tablespoon fresh coriander
4 tablespoons of sweet chilli dipping sauce
Juice and zest of 1 lime
4 tablespoons of olive oil.
Mix the noodles along with the sweet chilli sauce & coriander. In a bowl mix the crab meat with the lime zest and juice and a little seasoning. Place the noodles on a plate place the crab on top sprinkle with the diced mango and corn and dress with the olive oil.
Recipe Kevin MacGillivray
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