PREPARATIONS
1. Preheat the oven to 190˚C, gas
mark 5. Spread the cashews out on a baking tray and roast for 6-7 minutes,
until lightly browned. Set aside to cool, then chop and reserve. To make the
dressing, combine the chilli, sugar, fish or soy sauce, lime juice and ginger
in a small bowl. Season lightly with salt.
2. In a bowl, toss the pineapple, cucumber,
salad onions and herbs together. Add the dressing and toss
again, then gently toss the crab meat through, being careful not to break it up
too much. Spoon onto a serving platter before scattering over the chopped
cashews and extra coriander and mint.
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