Thai Crab Salad on a bed of Crispy Noodles

I love fresh crab meat, but I have to say its a bit of chore removing all that succulent white meat but you are rewarded by its taste. Crabs are very reasonably priced when you consider the cost of lobsters which has a similar flavour. When choosing crabs choose ones that are heavy for their size. If you wish to forgo the job of removing the meat, buy white meat frozen or in cans.

Wine Recommendation: A Riesling or Gewuertztraminer would be an ideal match as both of these wines can handle the spicy Thai cuisine. See The Mixed Case for details

Portions: 4 Portions as a starter or as a main with a selection of dishes.

Preparation: 20 - 40 minutes (20 minutes to remove the white meat)

Cooking: 5 minutes

Ingredients

Salad

  • 300g white crab meat, shredded
  • 1 large carrot, grated
  • 1/2 a cucumber, finely sliced and diced roughly
  • 50g bean sprouts
  • 4-5 tbsp. mint leaves
  • 4-5 tbsp. Of coriander leaves and finely chopped stem
  • 2 tbsp. holy basil leaves or normal basil, shredded
  • 1 large red chili finely chopped
  • 1 garlic clove finely chopped
  • 3cm of ginger, peeled and chopped finely
  • 2 spring onions finely chopped
  • 1tbsp. Roasted peanuts, finely chopped

Sauce

  • 1 tbsp. Fish sauce
  • Juice of 1 lime
  • 2 tbsp. of soy sauce
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. palm sugar or soft brown sugar
  • 2 tsp. sesame oil

Crispy Noodles

  • 100g vermicelli noodles
  • oil for deep frying

To Serve

  • Handful of mixed mint, coriander and basil leaves, deep fried (method under noodles heading)
  • 100ml Thai sweet chilli sauce (optional)

Method

  1. Salad: Place all the salad ingredients together in a bowl and toss them with clean hands so that they are well distributed.
  2. Sauce: Mix the sauce ingredients together in a bowl and pour it over the salad. Toss the salad so that it is well coated with the sauce.
  3. Noodles: Heat oil for deep frying in a deep fryer, wok or large saucepan to 180-190C. When it is ready a small cube of bread should become crisp and golden and float to the top in a few seconds. Break up the vermicelli to loosen the strains and deep fry it in the oil for a few seconds so that it puffs up and is crisp. Remove it from the deep fryer and drain it on kitchen paper. When you have finished the noodles deep fry the herbs for a few seconds so that they are crisp (be careful as the oil may spit).
  4. To Serve: Place the noodles out on a large serving plate and scatter the salad over it. Sprinkle the deep fried herbs over the top. Serve with a side bowl of Thai sweet chilli sauce (optional).