Ingredients

• 2 red chillies
• seeds removed
• finely chopped
• 2 garlic cloves
• finely chopped
• 2cm/½in fresh root ginger
• peeled and finely chopped
• 2 tbsp finely chopped mint
• 2 tbsp finely chopped coriander
• 1–2 tbsp fish sauce
• 2 limes
• juice only
• pinch brown sugar
• 500g/1lb 2oz cooked white crab meat
• 250g/9oz cooked brown crab meat
• 1 lime
• zest only
• 1 tbsp finely chopped mint
• 1 tbsp finely chopped coriander
• ½ Chinese cabbage
• thinly sliced
• handful celery leaves
• 2 ripe mangoes
• stones removed
• thinly sliced
• 4 kaffir lime leaves
• finely chopped
• to serve
• 100g/3½oz toasted sesame seeds
• to serve

Directions

• For the dressing
• mix together the chillies
• garlic
• ginger
• mint
• coriander
• fish sauce
• lime juice and brown sugar. Set aside.
• For the salad
• mix together the crab meat
• lime zest
• mint
• coriander and half the dressing in a bowl.
• In a separate bowl
• toss the cabbage
• celery leaves and mangoes with the remaining dressing.
• To serve
• top the cabbage mixture with the crab meat mixture and sprinkle over the kaffir lime leaves and sesame seeds.