Serves 4
400g – fresh mango (dig out the mango flesh and leave aside)
320g – fresh crab claws (without shell)
80g – potatoes (cubed)
60g – green apples (cubed)
60g – carrots (cubed)
40g – celery (cubed)
12g – lettuce (shredded)
1/2 – lemon (square sauce)
Mango Mayonnaise
4 tablespoons – mayonnaise
3 tablespoons – mango purée
2 tablespoons – condensed milk
1/3 teaspoon – salt
Boil the carrots and potatoes for 2 minutes. Drain and set aside to cool. Mix the boiled carrots and potatoes with 2 tablespoons of mayonnaise, 1/3 teaspoon salt, apples and celery and set aside. Steam the crab claws (w/o shell) for 10 minutes. Put aside to cool.
Place the whole mango skin on the base of the plate. Fill the inside of the skin with vegetable mixture, followed by crab claw and lastly the mango flesh.
For the dressing, mix 2 tablespoons mayonnaise, 3 tablespoons mango purée, 1/2 piece of lemon and 2 tablespoons of condensed milk together. After mixing, put on top of the crab claw and mango flesh. Get the shredded lettuce ready and serve.