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Prawn & crab salad


  • Gently fry 3 finely sliced shallots in a little sesame oil. Drain well and set aside. 
  • To make the dressing, whisk up the coconut vinegar, lime juice, mirin and fish sauce with 2 splashes of sesame oil and the olive oil. Taste for seasoning and set aside. 
  • Remove the heads and shells and de-vein the prawns. Then slice in half lengthways and toss with the crab meat and a little dressing. Set aside for about 3 mins. Then add the remaining ingredients with more dressing to taste. Toss well and mound on individual plates.
  • Serve with fried shallots on top.
  • Arni Sleeman - Melbourne chef


  • 5 red shallots, finely sliced
  • sesame oil
  • 100 ml coconut vinegar
  • 50 ml freshly squeezed lime juice
  • 25 ml mirin 
  • 25 ml Asian fish sauce
  • 25 ml olive oil
  • 6 cooked prawns
  • 500 gm crab meat
  • 6 spring (green) onions, finely sliced on the diagonal
  • ¼ continental (telegraph) cucumber, seeded & finely sliced 
  • 1 tbsp pickled ginger, chopped
  • 2 handfuls mizuna leaves (or rocket)
  • 2 tbsp Vietnamese mint leaves
  • 1 tbsp coriander leaves
  • 2 tbsp mint leaves, finely shredded
  • 2 small red chillies, seeded & finely sliced
  • 3 tbsp fresh coconut meat, finely shaved

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm