The flavours in this fresh-tasting salad are perfect for a light lunch
1. Put the sugar, water and mirin in a small saucepan, bring to the boil and cook for three minutes until it starts to turn syrupy.
2. Stir in the chilli, lime leaf and lime rind and add lime juice to taste. Set aside for 5 mins.
3. Toss together the mango, radishes, cucumber, and watercress and arrange on serving plates.
4. Sprinkle the crab meat on top and then drizzle over the dressing.
NB: Limit servings of crab to two portions a week in pregnancy
This recipe is from Quick Cook: Food for Friends by Emma Lewis (Hamlyn, £7.99)