Minced Meat Crab And Grapefruit Vietnamese Salad Recipes
MINCED MEAT, CRAB, AND GRAPEFRUIT VIETNAMESE SALAD
This Vietnamese salad recipe is courtesy of Chef Bobby Chinn and can be found in his cookbook, "Wild, Wild East."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Slice the top and bottom of the pomelo with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the pomelo over a bowl, cut along both sides of each segment, staying close to the membrane, to release; set aside.
- Place the minced meat in a medium saucepan along with 3 tablespoons water. Cook over medium heat until cooked through. Remove from heat and let cool slightly. Stir in lime juice, fish sauce dip, and chile; let cool completely.
- In a large bowl, combine onion, ginger, cilantro, and crab. Tear pomelo segments into small pieces and add to bowl. Add cooled meat and toss to combine.
- Serve salad in lettuce cups garnished with carrots and cucumber.
CRAB, GRAPEFRUIT AND WATERCRESS SALAD
The flavor of crab is always wonderful with grapefruit, avocado and watercress. The addition of a delicious poppy seed dressing makes this simple-to-prepare salad extra special! -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Process first five ingredients in a blender or food processor until smooth. While processing, gradually add oil in a steady stream until dressing thickens. Pour into a serving bowl; stir in poppy seeds., Transfer 1/4 cup salad dressing to a small bowl. Toss with crab. Add remaining ingredients to serving bowl; gently toss until combined. Top with crab mixture.
Nutrition Facts : Calories 503 calories, Fat 35g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 816mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 5g fiber), Protein 20g protein.
CRAB AND GRAPEFRUIT SALAD
Make and share this Crab and Grapefruit Salad recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- With a small paring knife, peel and section the grapefruits, saving any juice.
- In a medium bowl, whisk together the mayonnaise, chutney, mustard, sesame oil, salt, pepper and 3 tablespoons of the grapefruit juice.
- Add the crabmeat, tossing to combine.
- Add the water cress, endive and grapefruit sections and toss.
- Serve the salad on a bed of Bibb lettuce.
Nutrition Facts : Calories 216.2, Fat 4.8, SaturatedFat 0.7, Cholesterol 37.6, Sodium 973.4, Carbohydrate 26.7, Fiber 4.6, Sugar 1.3, Protein 19.7
FISH SAUCE DIP (NUOC CHAM)
This recipe for fish sauce, from chef Bobby Chinn's cookbook, "Wild, Wild East," is served with his delicious Fresh Spring Rolls and Minced Meat, Crab, and Grapefruit Vietnamese Salad.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a small saucepan, mix together vinegar, sugar, and 1/4 cup of water. Bring to a boil over high heat. Immediately remove from heat and set aside to cool.
- Stir in chile, garlic, and lime juice until well combined; stir in fish sauce.
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- In a medium saucepan, melt the butter. Add the onion and cook over moderately low heat until softened, about 4 minutes. In a small bowl, whisk 1 tablespoon of the cornstarch into the coconut milk until smooth. Add the coconut milk to the onion and cook over moderately high heat, whisking, until bubbling and thick, about 2 minutes. Remove from the heat and let cool to room temperature. Stir in the crabmeat and season with salt. Roll rounded tablespoons of the mixture into 20 small balls. Transfer the balls to a parchment-lined baking sheet, cover and freeze until firm, about 1 hour.
- In a large bowl, toss the panko with the sesame seeds. In another large bowl, whisk the egg whites with the remaining 1 tablespoon of cornstarch until smooth. Dip the frozen crab balls into the egg mixture, letting any excess drip off. Dredge the crab balls in the panko mixture to coat thoroughly. Return the balls to the baking sheet and let stand at room temperature until thawed but not too soft.
- In a small saucepan, combine the sugar, lemon juice and ginger and bring to a boil over moderately high heat, stirring, until the sugar dissolves. Strain into a small bowl.
- Peel the grapefruits with a sharp knife, removing all of the bitter white pith. Cut in between the membranes to release the grapefruit sections. Transfer to a fine strainer set over a bowl and let stand for 15 minutes to drain as much as possible.
VIETNAMESE CRAB AND POMELO SALAD RECIPE | DELICIOUS.
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- For the crispy shallots (see Make Ahead), toss the shallots with the flour, working the flour in with your hands to get a good coating. Heat the oil in a small frying pan and line a plate with plenty of kitchen paper. Once the oil starts to shimmer, drop in a piece of onion. It should sizzle enthusiastically – if it doesn’t, keep heating the oil until it does. Drop in half the shallots and fry for 1-2 minutes until lightly golden brown (if they get dark too quickly, turn down the heat). Remove with a slotted spoon onto the paper-lined plate, then repeat with the rest of the shallots. Set aside.
- Put the red onion slices in a large mixing bowl. To make the dressing, put the fish sauce, rice vinegar and sugar in a small pan and heat gently to melt the sugar, giving it a stir now and then. It will smell very strong as it heats but don’t worry. Once the sugar has melted, take the pan off the heat and stir through the chilli, garlic and the juice of 1 lime. Pour half the mixture over the onions and leave them for 10 minutes.
- Using a sharp serrated knife, slice the tops and bottoms off the pomelos. Sit the pomelos upright and peel them by slicing off strips of skin, cutting vertically down the side. You want to remove as much pith as possible but leave all the flesh. Once you’ve got rid of the outer pith, slice into the segments and remove them whole, getting out as much flesh as you can (it’s easiest to follow the segment lines of the fruit and cut just inside them). Roughly chop the chunks and add to the onions. Discard the centre and any pith.
- Stir the crabmeat, herbs and peanuts through the salad. Let everything sit together for a minute or so, then taste – it should be a perfect combination of salty, sour, sweet and hot. It may need an extra squeeze of lime juice, so add it as you see fit. Tip the salad into a serving bowl, toss through some of the crispy shallots and sprinkle the rest on top, then serve immediately.
MINCED MEAT, CRAB, AND GRAPEFRUIT VIETNAMESE SALAD
Web Jun 7, 2018 - This Vietnamese salad recipe is courtesy of Chef Bobby Chinn and can be found in his cookbook, "Wild, Wild East." Pinterest. Today. Watch. Explore. When autocomplete results are available use up …
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