serves 4
© At home in Renvyle by Tim O’Sullivan, 2005
Ingredients:
400g (1lb) Crabmeat
1 Sweet Apple (diced)
1 Spring Onion (finely chopped)
1 Lemon (Zest & Juice)
1 Lime (Zest & Juice)
5ml of Sweet Chilli Sauce
Mix all together and store in the fridge for 4 hours
4 Won Ton Pastry Sheets:
Deep fry in oil until crispy
Mango Salsa:
1 Mango (diced)
1 Spring Onion (diced)
½ Red Onion (Finely Chopped)
¼ Chilli (Finely Chopped)
1 tbsp White Wine Vinegar
2 tbsp Water
1 tbsp Sugar
In a pot, cook vinegar, water, sugar and chilli for 4 minutes.
Chill and add the mango and the spring onion.
Garnish:
Mixed Salad Leaves: Frizzy, Radicchio, Oak Leaf
Passionfruit Mayonnaise
Pesto
Spring Flat Leaf Parsley
To Assemble:
Place a ring of crabmeat on the centre of the plate.  Place the tomato rose on top.  Pour salsa on the base of the plate.  Place won ton strips near crabmeat.  Garnish with chives, cucumber, tomato, basil leaves and passion fruit mayonnaise.