| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 10 |
oz |
Fresh lump crab meat with |
|
|
shells and cartilage |
|
|
removed |
| 1 |
|
Mango, peeled and cut into |
|
|
1/2-inch dice |
| 5 |
|
Chives, finely chopped up |
|
|
to 6 |
|
|
Salt and freshly ground |
|
|
black pepper |
|
|
Mirin, rice wine to taste |
| 1 |
|
Bag frozen dark green |
|
|
seaweed thawed |
|
|
available |
|
|
in nutrition stores or |
|
|
specialty asian stores |
| 1 |
T |
Soy sauce or to taste |
| 1 |
T |
Sesame oil or to taste |
| 1 |
T |
Toasted sesame seeds |
| 1 |
|
small rice noodles |
|
|
Peanut oil for frying |
INSTRUCTIONS
In a bowl combine the crab meat, mango, chives, salt, pepper and
mirin, tossing to combine. Taste and adjust seasoning with additional
mirin, salt and/or pepper. In a second bowl season the thawed seaweed
with soy sauce and sesame oil to taste. Sprinkle seaweed with sesame
seeds and toss to combine. In a small deep pan heat 1- to 2-inches of
peanut oil to 360 degrees F. Fry the rice noodles until crispy and
transfer to paper towels to drain. Season with salt. Arrange seaweed
on a plate. Place crab meat on top and garnish with crispy noodles.
Yield: 4 to 6 servings Recipe by: Cooking Live Show #8882 Posted to
MC-Recipe Digest V1 #627 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on May 31, 1997
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