Seafood and Glass Noodle Salad

(with Brahim\’s Thai Green Curry Sauce)
Serves 4

2 medium-sized crabs
100g shelled prawns
200g squid, cut into small pieces
1 cup pomelo flesh, crumbled
1 handful glass noodles, blanched ad drained
4 shallots, peeled and sliced
2 tbsp fresh coriander, roughly chopped
2 kaffir lime leaves, finely shredded
1/2 small cucumber, shredded
6 four angle beans, finely sliced
6 bird chilies (chili padi), finely sliced

Dressing:
1 tbsp Brahim\’s Thai Green Curry Sauce
2 tbsp lime juice
3 tsp sugar

Clean crabs, removing gills and sandbag.  Cut into halves.  Steam or poach crabs until meat is cooked and firm.  Cool and shell.  (Reserve a few claws unshelled for garnish.)

Steam or poach prawns and squid.  Cool seafood and combine in a bowl with the rest of the salad ingredients. (Salad can be made up to this stage several hours ahead.  Cover bowl with clingfilm and refrigerate.)

Stir the dressing ingredients together in a bowl and pour over salad.  Toss, taste and adjust seasonings if necessary and serve immediately.