| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
White crab meat |
| 1 |
|
Green mango |
| 1 |
|
Papaya; julienned |
| 1 |
tb |
Lime leaves |
|
|
Grated ginger |
| 2 |
|
Shallots |
| 1 |
c |
Fresh coriander leaves |
| 1 |
sm |
Bunc flowering chives |
|
|
Dressing |
| 2 |
tb |
Lime juice |
| 1 |
tb |
Sweet chilli sauce |
| 2 |
ts |
Fish sauce |
|
|
Half a cup peanut oil |
|
|
Sesame oil to taste |
INSTRUCTIONS
Fry noodles for 1 minute until golden and crispy. Drain on kitchen
paper and leave to cool.
Put flowering chives in boiling water for 2 minutes, then put in a
bowl of ice cold water. Squeeze in kitchen paper then cut into 1 inch
pieces, keeping 4 aside for garnish.
Flake the crab meat and add papaya, shallots, grated ginger, lime
leaves, coriander leaves and chopped flowering chives and mix. For
the dressing, whisk together the lime juice, sweet chilli sauce, fish
sauce, peanut oil and a dribble of sesame oil. Pour onto salad. Place
noodles in a bowl, then salad in the centre. Garnish with chives.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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