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Baked Stuffed Crab Shells Recipe
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In spite of the obvious influence of
stuffing shells and baking them, the Vietnamese have artfully made this
dish their own with a combination of bean thread noodles and cloud ear
mushrooms. It is time-consuming to cook the crabs yourself, so use freshly
cooked crab meat from your fishmonger or supermarket. You will also need
four small, empty crab shells. If you haven't eaten crab recently and kept
the shells, you could ask your local fishmonger or look for some in the
Asian markets. Alternatively, use individual ovenproof dishes. Bean thread
noodles and cloud ear mushrooms are available in Chinese and Asian
markets. Ingredients :
Serves 4 |
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25 g
6
450 g
15 ml
10 ml
2
2
cloves
2.5 cm
1
small bunch
1
25 g
1/4 teaspoon
1/4 teaspoon
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Dried bean thread (cellophane) noodles
Dried cloud ear (wood ear) mushrooms
Fresh crab meat
Vegetable oil
Nuoc cham
Shallots, finely chopped
Garlic, finely chopped
Fresh root ginger, peeled and grated
Coriander (cilantro), stalks removed, leaves chopped
Egg, beaten
Butter
Salt
Ground black pepper
Finely chopped fresh dill fronds, for garnishing
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Method :
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Preheat the oven to 180oC.250oF/Gas
4. Soak the bean thread noodles and cloud ear mushrooms separately in
bowls of lukewarm water for 15 minutes.
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Squeeze them dry and chop them finely.
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In a bowl, mix together the noodles and
mushrooms with the crab meat.
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Add the oil, nuoc mam, shallots, garlic,
ginger and coriander. Season, then stir in the egg.
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Spoon the mixture into four small crab
shells or individual ovenproof dishes, packing it in tightly, and dot
the top of each one with a little butter.
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Place the shells on a baking tray and cook
for about 20 minutes, or until the tops are nicely browned.
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Garnish with dill and serve with a little
nuoc cham to drizzle over the top.
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