Wednesday, June 4, 2008

Crab and Crispy Noodles

Crab and Crispy Noodles
serves 4–6

vegetable oil for deep-frying
50g/2oz Chinese rice noodles
2 cooked crabs
100g/4oz alfalfa sprouts
1 small iceberg lettuce
4 sprigs of fresh coriander, chopped
1 tomato, peeled and diced
4 sprigs of fresh mint, roughly chopped

For the dressing
50ml/2fl oz vegetable oil
1 tablespoon sesame oil
1/2 fresh red chilli, seeded and finely chopped
1 piece preserved stem ginger in syrup, cut into strips, drained, and 2 teaspoons syrup reserved
2 teaspoons light soy sauce juice of 1/2 lime

• To make the dressing, combine the vegetable and sesame oils in a bowl. Add the chilli, ginger and syrup, soy sauce and lime juice.
• Heat the oil in a wok over a high heat. Fry the noodles, one handful at a time, until crisp. Lift out and drain on kitchen paper.
• Flake the white crabmeat into a bowl, and mix well with the alfalfa sprouts. Put the lettuce, coriander, tomato and mint in a serving bowl, pour the dressing over and toss lightly. Place a nest of noodles on top, then add the crabmeat and alfalfa sprouts. Serve.

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