serves 4–6
ingredients
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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