Step 1

For coconut-lime dressing, combine ingredients in a jar, season to taste with freshly ground black pepper, seal and shake to combine.

Step 2

Combine crab and 100ml of dressing in a large bowl and stand for 5 minutes for flavours to mingle. Add remaining ingredients except betel leaves and fried shallots, drizzle just enough dressing on top to moisten and toss salad gently with your hands. Pile a little saladon top of each betel leaf, scatter with fried shallots and serve.