Fresh canape from Thailand
1 Remove crab meat from the packet, gently mix the crab meat with its own tasty liquor.
2 In a pestle and mortar grind garlic, chilli and salt to a paste. Add sugar, fish sauce and lime.
3 Mix this paste/dressing with the grated papaya. Set aside.
4 Wash the choi sum, betal or cos leaves, then dry.
5 Place a small amount of papaya in the centre of the leaves, top with Fraser Isle Spanner crab, then garnish with salmon caviar, basil and toasted coconut.