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Asian Crab and Papaya Salad

Hayden Quinn

In this episode Hayden travels north to Tropical North Queensland to experience what the region has to offer, from adventure sports in the rainforest, to pristine white sand beaches, Hayden follows the journey from the forrest to the sea.



  • 1 Green papaya, peel and grated
  • 1 cup, baby heirloom tomatoes, randomly chopped
  • 1 eschallot, finely sliced
  • Zest of one kaffir lime
  • 1 whole cooked mud crab, meat picked
  • 1/4 cup vietnamese mint, roughly chopped
  • 1/4 cup mint, roughly chopped
  • 1/4 cup coriander, roughly chopped
  • 1/4 cup peanuts
  • 2 kaffir lime leaves, fine chopped

Let's get Cooking...

  1. Into a large (and I mean quite massive so if you don't one at home just do this in a large mixing bowl) mortar and pestle combine the grated papaya, tomatoes, eschallots and zest of kaffir lime.
  2. Combine ingredients for dressing in a small bowl, be sure to taste for balance, salty, sweet, spicy, acidic. Add more of less of what you like.
  3. Pour a little of the dressing over the papaya and tomatoes and bash gently (you just want to bruise the tomatoes) in the mortar and pestle.
  4. Toss salad with herbs, and gently fold through the mud crab. Serve out onto plates garnishing with kaffir lime leaf and peanuts, along with a final drizzle of the dressing!