Spicy Warm Crab Salad

97

Ingredients:

• Sunflower Oil – 2 sprays
• Fresh Serrano Chilli – 1, deseeded and finely chopped
• Mangetout – 115 gms, cut in half diagonally
• Spring Onions – 6, trimmed and finely shredded
• Frozen Sweetcorn – 25 gms, kernels defrosted
• White Crabmeat – 150 gms, drained if canned
• Raw Prawns – 55 gms, peeled and deveined, thawed if frozen
• Carrot – 1, peeled and grated
• Beansprouts – 115 gms
• Fresh Baby Spinach Leaves – 225 gms
• Orange Rind – 1 tblsp, finely grated
• Orange Juice – 2 tblsp
• Fresh Coriander – to garnish, chopped

Method:

1. Heat a wok and when hot, spray in the oil and heat for 30-45 seconds.
2. Add the chilli and mangetout.
3. Stir-fry over a medium heat for 2 minutes.
4. Add the spring onions and sweetcorn and continue to stir-fry for a minute.
5. Add the crabmeat, prawns, grated carrot, beansprouts and spinach leaves.
6. Stir in the orange rind and juice and stir-fry for 2 to 3 minutes or until the spinach has begun to wilt and everything is cooked.
7. Sprinkle with the chopped coriander and serve.