Indonesian Egg and Crab Salad

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Serves 6


3 hard boiled eggs, cut into two
3 spring onions, finely slices
1 red chilli, finely slices
2cm ginger, finely chopped
2 lemongrass, take the soft stem inside and finely slices
1tbs arak Bali (Balinese rice wine)
1tbs lime juice
2tsp palm sugar
120g crab meat
Salt and pepper to taste
Bunch of coriander to serve
Good rice wine vinegar to serve

Place half hard boiled egg in muffin cases, in a small bowl mix spring onions, red chilli, soft lemongrass, arak Bali, lime juice, palm sugar and crab meat let them know each other’s for 10 minutes.
Put a spoonful of the crab mix on top of hard boiled eggs, sprinkle with coriander leaves and drizzle with rice wine vinegar.

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