Crabmeat & Soft Shell Crab Salad with avocado and yellow mango in cilantro-lime dressing
Ingredients:
- 120 gm crabmeat
- 1 pc soft shell crab
- 1/2 pc avocado, peeled, pitted and diced
- 50 gm yellow mango, diced
- 20 gm shallot, brunoise
- 30 gm tomatoes, peeled, seeded & diced
- 30 ml olive oil
- 1 tsp cilantro, chopped
- juice of 1 lime
- salt to taste
- Garnish
- Mixed fresh herbs
- Basil oil & balsamic reduction
Method:
For salad: In a salad bowl add the crabmeat, avocado, yellow mango, tomatoes and shallot. Add olive oil, cilantro then season with salt and lime juice to taste. For the soft shell crab: Season with salt and pepper and coat with breadcrumbs. In a non-stick pan, heat the olive oil to medium heat then pan-fry the soft shell crab both sides until golden brown and cooked.
To serve: On centre plate arrange the crabmeat salad into a round 'mould' in the centre of a plate, then top with soft shell crab and garnish with mixed herb salad and drizzle with the basil oil and balsamic reduction.
About Chef Atthawut Luang-ngam
In 1995 Atthawut became chef of Centara Koh Samui. His dedication and natural talent led him to be chosen to participate the Chef Development Programme in 2003 held by De Bilderberg Hotel in Netherlands, to gain hands-on experience in culinary operations, bringing together the blend of flavorus from many other cultures.
An international presence, Chef Atthawut has made personal appearances in support of Centara Hotels & Resorts to promote Thai foods at Orchard Hotel Singapore, actively handling the Thai Cooking Class. He prides himself on bringing the authenticity of traditional Thai recipes and Thai culture to the dining table.
He is very proud to be head chef for Centara Villas Phuket, located in the north of Karon, offered great seafood with the best views. “I always enjoy creating new Thai and international dishes using a wide variety of the freshest ingredients, as there is no greater joy for me than to see the enjoyment on our guests' faces from the food I've prepared for them,” he said.
For more information, please contact:
The Cliff Restaurant
+66 76 286300-9
www.centarahotelsresorts.com