Raw Papaya and Mud Crab Salad
whole cooked, meat picked
peeled and grated
Baby Heirloom, randomly chopped
Zest of one Kaffir Lime
Kaffir Lime Leaves
In a large mixing bowl, mortar and pestle combined grated papaya, tomatoes, eschallots and zest of kaffir lime.
Combine ingredients for dressing in a small bowl, be sure to taste for balance, salty, sweet, spicy, acidic. Add more of what you like.
Pour a little of the dressing over the papaya and tomatoes and bash gently (just bruise the tomatoes) in the mortar and pestle.
Toss salad with herbs, and gently fold through the mud crab.
Serve out onto plates, garnishing with kaffir lime leaf and peanuts, along with a final drizzle of the dressing!