Spiced Kilkeel crab coleslaw with roast pork belly and mango

I love the distinctly Thai flavours in this light but very spicy salad. The flavours in the dressing should be a perfect balance between spicy, salty, sweet and sour

Ingredients;

250g white crab meat

2 baby gem lettuce, shredded

1 ripe mango peeled and sliced

14 fresh mint leaves

12 coriander leaves

4 scallions finely sliced

2 red shallots finely sliced

1 carrot, cut into fine strips

1 small cucumber peeled, deseeded and sliced

For the dressing;

500ml vegetable oil

2 shallots, finely diced

1tblsp red curry paste

1 large knob ginger, peeled and diced

4 red chillies, deseeded and chopped

100g palm sugar, grated

100ml rice wine vinegar

Juice of 2 limes

50ml fish sauce

Coriander chopped

To serve;

300g piece of roasted and pressed pork belly

1 mango, sliced for garnish

Method;

For the dressing; Heat 3tblsp of the oil in a wok and add the shallots, paste, ginger and chillies fry over medium heat and cook until the paste smells very fragrant. Add the sugar and the vinegar and cook to a light syrup.

Remove from the heat and stir in the lime juice, fish sauce and the remaining oil. Finally add the coriander, taste to make sure the flavours are well balanced.

The taste should be hot, sweet, sour and salty with no flavour overpowering the other.

To serve place all of the salad ingredients into a bowl and mix well. Add 4–5tblsp of the dressing and mix well. Place crab salad into the centre of a serving plate, carve pork belly and arrange on top. Garnish with mango slices and drizzle around a little extra dressing.