Punch boiled potatoes, coconut milk, lemon juice and soy sauce (5 g) with a blender until a homogeneous sweet and sour sauce is obtained.
Fry the crab phalanx in vegetable oil for 30 seconds, add Kikkoman sauce (20 g) and remove from heat.
Finely chop the cucumbers, cut the tomatoes into 4 parts, and cut the avocado into cubes. Toss chopped ingredients with lettuce leaves and top with coconut milk based dressing.
Cut the crab phalanx into pieces and spread on top of the salad. Sprinkle with sesame seeds and garnish with dill.