This is a simplified, less spicy version of the traditional Thai salad, but it still packs a punch, combining the typical salty, sweet, sour and spicy flavours of the region. It uses freshly picked crabmeat, but you could also use diced prawns or even lobster if you wanted to make it extra fancy.

Prep time: 15 minutes, plus 1 hour marinating

Serves

Four

INGREDIENTS

For the nam jim dipping sauce

1 tbsp Thai fish sauce (nam pla)
1 red chilli, deseeded and finely sliced
2 tsp fresh ginger, finely chopped
Juice of 2 limes

For the salad

2 large carrots, peeled
1 small to medium green (unripe) papaya, peeled (or green beans, finely sliced)
2 tsp finely chopped garlic
6 tbsp nam jim dipping sauce
Small handful of mint leaves
Small handful of coriander leaves
8 cherry tomatoes, halved (or quartered, if large) and squashed slightly
2 spring onions, finely sliced
1 fresh red chilli, deseeded and finely sliced (optional)
150g white crabmeat
Handful of toasted peanuts, crushed

METHOD

To make the dipping sauce, mix all the ingredients together in a bowl.
Using a mandolin, slice the carrots and green papaya into thin matchsticks. Place in a mixing bowl, add the garlic and pour over the nam jim dipping sauce. Mix thoroughly, cover the bowl with cling film and store in the fridge for at least one hour to allow the flavours to infuse. When ready to serve, remove the bowl from the fridge and add the mint, coriander, squashed tomatoes, spring onions, and chilli (if using). Mix thoroughly.
Transfer to a serving plate, forming a small pile, and top with the crabmeat. Sprinkle with the toasted peanuts and serve.

Recipe from Prawn on the Lawn by Rick and Katie Toogood (Pavilion, £18.99). Order a copy from books.telegraph.co.uk