Alfalfa Crab Salad with Crispy Fried Noodles
Serves 4-6
INGREDIENTS
vegetable oil, for deep-frying
50g/2oz Chinese rice noodles, uncooked
2 dressed crabs, or 150g/5oz frozen white crab meat, thawed
115g/4oz alfalfa
1 small iceberg or bib lettuce
4 sprigs coriander, roughly chopped
1 ripe tomato, skinned, seeded and diced
4 sprigs fresh mint, roughly chopped
Sesame lime dressing
3 tbsp vegetable oil
1 tsp sesame oil
1/2 small red chilli, seeded and finely chopped
1 piece stem ginger in syrup, cut into matchsticks
2 tsp stem ginger syrup
2 tsp soy sauce
juice of 1/2 lime
Alfalfa Crab Salad with Crispy Fried Noodles
Combine the vegetable and sesame oils in a bowl. Add the chilli, stem ginger, stem ginger syrup and soy sauce with the lime juice.
Heat the oil in a deep-fryer to 196°C/ 385°F. Fry the noodles, one handful at a time, until crisp. Lift out and dry on paper.
Flake the white crab meat into a bowl and toss with the alfalfa sprouts. Serve on a nest of noodles and tossed salad ingredients
