Betel Leaf Cups with Crab Salad

1.Preheat oven to 180°C. Lightly oil the holes of a 12 holes muffin pan with cooking oil. Gently press pancakes into pan holes. Spray with a little more oil. Bake for 5 minutes or until crisp and golden. Cool.

2.Line the inside of each pastry cup with a betel leaf.

3.Finely grate the rind and squeeze the juice from the limes; you will need 2 tsps of rind and ¼ cup / 60ml juice. Combine crab, chilli, garlic, lime leaf, lime rind and juice, fish sauce, sugar and coconut cream in a medium bowl. Divide mixture evenly between pastry cups. Sprinkle with shredded coconut and finger lime pearls. Serve immediately.