Spicy mango salad and crab meat

SPICY MANGO SALAD 08183 and CRABMEAT INGREDIENTS for 4 PEOPLE 100 g bean sprouts, 200 g mango pulp 2 tablespoons lime juice, the heart of a head of lettuce, 300 g crabmeat, 2 tablespoons chopped fresh cilantro. For the sauce: 2 scallions chopped, 20 g of grated fresh ginger, a pinch of chili powder, one teaspoon of liquid honey, 2 tablespoons soy sauce, 1 tablespoon of mustard, 2 tablespoons rice vinegar, 3 tablespoons Grapeseed Oil, 80 g of cashew nuts, salt, pepper. In a bowl mix the shallots and ginger with chilli, liele, soy sauce, mustard, salt and pepper. Gradually add rice vinegar, keep on stirring and, finally, add oil flush. The coarsely chopped cashews. Blanched in salted water the bean sprouts for 1 minute. Drain and drain them well. Reduce the afettine mango pulp and drizzle with lime juice. Wash the lettuce and divide the leaves. Then place in a bowl with half the crab meat, cilantro, mango, bean sprouts and salsa. Stir gently with a spoon and split the salad on individual plates. Garnish with cashews and serve immediately.