Pomelo, glass noodle and crab salad

This dish has a zesty flavour hit.

Method

To make the dressing, combine chillies, fish sauce, lime juice and palm sugar in a small bowl and stir well. Place vermicelli in a bowl, cover with boiling water, stir and set aside for three to four minutes or until just soft, drain and refresh in iced water, then drain again. Combine vermicelli, pomelo, watercress and crabmeat in a large bowl and pour dressing over. Toss gently and scatter with coriander and mint leaves. Pile onto serving plates, top with fried onions and serve with lime wedges.

• 4 cups watercress sprigs
• 400g cooked crabmeat
• ½ cup coriander leaves
• ½ cup mint leaves
• 2 tbsp fried onions (sold at Asian food stores)
• Lime wedges, to serve
• 1-2 small red chillies, finely chopped
• 3 tbsp fish sauce
• 6 tbsp lime juice
• 1 tbsp palm sugar (or brown sugar)
• 200g mung bean vermicelli
• 1 small pomelo, peeled and seeded, segments broken into pieces