recipe: salad: Vietnamese Crab Salad with Rice Noodles

Ingredients

50g (2oz) sugar, or more to taste
50ml (2oz) fish sauce
50ml (2fl oz) lemon or lime juice
1-2 small chillies, seeded and sliced finely
2 cloves of crushed or finely grated garlic
2 tsp finely grated ginger
125g (4oz) thin or medium rice noodles, softened by sitting in a bowl of boiling water for 5 minutes, drained and rinsed
300g (10oz) cooked crab meat (brown and white meat if possible)
300g (10oz) cucumber, deseeded and chopped
150g (5oz) radishes, trimmed and sliced
75g (3oz) peanuts, toasted under a hot grill until golden , then skins rubbed off (and blown away outside), and chopped roughly
2 tbsp chopped coriander

Method

Mix all the ingredients for the dressing. In a bowl, toss together the dressing with the drained noodles, then add the brown crab meat (if using), the cucumber and the radishes and toss.
Place on a serving plate or shallow bowl.
Sprinkle over the white crab meat, the toasted peanuts and the chopped coriander and serve.