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Crab Meat : Fresh crab meat is
always best, but it is expensive and not always easily available. Canned
crab meat has a slightly different flavor and texture to fresh salt will
have been added. After draining, use a knife or your finger to check the
pieces of membrane or shell, and remove. Note that when drained, the crab
meat is only about half the weight shown in the can. Ingredients :
Serves 4 |
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200 g
2
tablespoons
10
3
cloves
2
stems
1
170 g
2
tablespoons
2
tablespoons
2
teaspoons
3
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Dried mung bean vermicelli
Oil
Red Asian shallots, very finely sliced
Garlic, finely chopped
Lemon grass (white part only), very finely sliced
Red pepper (capsicum), cut into thin 4 cm matchsticks
Can crab meat, well drained
Nuoc cham sauce
Lime juice
Sugar
Spring onions (scallions), cut into very fine diagonal slices
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Method :
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Soak the noodles in hot water for 20
minutes or until softened. Drain.
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Using scissors, cur the noodles into short
lengths for easy eating.
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Heat the oil in a wok or heavy-based pan.
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Add the shallots, garlic and lemon grass.
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Stir-fry over high heat for 2 minutes.
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Add the red pepper and cook for 30
seconds, tossing well.
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Add the vermicelli and toss. Cover and
steam for 1 minute, or until the vermicelli is heated through.
-
Add the crab meat, nuoc cham sauce, lime
juice and sugar. Toss well, using 2 wooden spoons.
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Season with salt and pepper to taste,
sprinkle with the spring onion (scallion) and serve.
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