Enjoy the classic pairing of avocado and crab with asian flavours in this light salad - a perfect summer barbecue dish.
|200 g||Crab meat|
|½ cup||Fresh coriander|
|50 g||Palm sugar|
|50 ml||Shaoxing wine|
|100 ml||Light soy sauce|
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1. Slice the snowpeas finely and scatter with the coriander leaves and watercress over your plate.
2. Peel the avocados, remove the stones and slice each into six. Arrange on plates with the crab meat spooned over.
3. Make the dressing by squeezing the juice from two lemons and whisking all the ingredients together. Drizzle over the salad and serve.