Crispy noodles, prawn and crab
Servings: 4 servings
Calories: 296kcal
Crispy noodles, prawn and crab is a Thai dish bursting with flavour from ginger, garlic and spring onion. The secret to perfect crispy noodles is to fry the noodles directly in hot oil. Keep in mind that they expand, so fry them in portions.
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Ingredients
- vegetable oil or peanut oil
- 125 g rice vermicelli
- 1 shallot finely chopped
- 400 g tiger prawns peeled, vein removed
- 20 g ginger root grated
- 3 cloves garlic finely chopped
- 1.5 tsp galangal powder
- 3 spring onions halved lengthwise and thinly sliced
- 150 g bean sprouts
- 1 lime the zest
- 200 g crab meat fresh or canned
- 15 g coriander coarsely chopped
- 10 g mint leaves
- 10 g basil
For the dressing
- 2 tbsp brown sugar
- 5 tbsp fish sauce
- 1 lime the juice
For the garnish
- 1 red chilli sliced diagonally
- 2 limes cut into segments
Instructions
Preparation
- First mix 2 tbsp brown sugar with 5 tbsp fish sauce until the sugar is dissolved. Add the juice of 1 lime, stir well and set the dressing aside.
- Pluck the leaves from 10 g mint (do not cut), coarsely chop 15 g coriander and 10 g basil. Cut 1 red chilli into diagonal slices for garnish. Also, cut 2 limes into wedges for garnish.
- Finely chop 1 shallot, grate 20 g ginger root, finely chop 3 cloves garlic, and cut 3 spring onions lengthwise and then into thin strips. Grate half of 1 lime. Remove the vein from 400 g tiger prawns. Drain 200 g crab meat if needed and have 150 g bean sprouts ready.
- Heat enough vegetable oil for frying to 180-190°C in a wok or deep pan. Prepare a plate with kitchen paper to drain the fried noodles and shallots later.
Cooking
- Fry 125 g rice vermicelli in small portions. Once they puff up and become light golden (this takes a few seconds), remove them from the oil with a slotted spoon and let them drain on kitchen paper. Repeat until all the noodles are fried.
- Replace the oil in the wok with 3 tablespoons of fresh oil and fry the chopped shallots until golden brown and crispy. Let them drain on kitchen paper and set aside.
- Pour off the oil, wipe the wok clean and heat 1 tbsp of fresh oil. Add the prawns and stir-fry until just cooked. Then add the ginger, garlic, and 1.5 tsp galangal powder and fry for another 1-2 minutes. Put the prawns mixture into a large bowl and add the shallots, spring onions, bean sprouts, lime zest, the crab meat, the coriander, mint, and basil. Pour the dressing over it and gently mix by hand so the herbs are not crushed.
To serve
- Take a large serving platter and layer crispy noodles and the prawns-crab mixture. Finish with some noodles on top for extra crunch. Garnish with slices of red chilli and the lime wedges. Serve immediately while everything is still warm and crispy.
Notes
Fresh crab is delicious, but not always available. You can also use good canned crab meat (preferably in water, not in oil).
You can make the dressing in advance and keep it chilled. It is also tasty over other salads or as a dipping sauce.
Not a fan of spicy? Leave out the red chilli pepper or replace with a bit more lime juice for freshness.
You can make the dressing in advance and keep it chilled. It is also tasty over other salads or as a dipping sauce.
Not a fan of spicy? Leave out the red chilli pepper or replace with a bit more lime juice for freshness.
Nutrition
Calories: 296kcal | Carbohydrates: 42g | Protein: 27g | Fat: 3g | Saturated fat: 0.3g | Cholesterol: 147mg | Sugars: 5g