chilli crab on noodle nests

Preparation time 10 minutes, plus cooling Cooking time 15 minutes 100g fresh fine egg noodles 1 tablespoon sunflower oil, plus extra for greasing and brushing 2 spring onions, thinly sliced 2 garlic cloves, finely chopped 1 teaspoon peeled and finely chopped fresh root ginger 1 red chilli, deseeded and finely chopped 200g fresh white crabmeat 2 tablespoons sweet chilli sauce 4 tablespoons finely chopped coriander nonstick mini tartlet tin with oil. Divide the noodles into 2 portions and press each portion into a tartlet case to form a tartlet shape, making sure the base is covered. Lightly brush with more oil and bake in preheated oven,180°c(350°f),for-10 minutes, or until crisp and firm. Remove from the cases and leave to cool on a wire rack.

Heat the 1 tablespoon oil in a large nonstick wok or frying pan, add the spring onions, garlic, ginger and chilliand stir-fry for 2-3 minutes. Add the crabmeat and stir-fry for a further 1-2 minutes, then re-move from the heat, stir in the sweet chilli sauce and coriander and toss to mix well.

Place 1 heaped teaspoon of the chilli crab mixture into each cooled noodle nest and serve immediately.

For chilli crab linguine, cook 300g dried linguine in a large saucepan of lightly salted boiling water for about 10 minutes, or according to the packet instructions, then drain. Meanwhile, heat 2 olive oil in a large frying pan, add 1 finely chopped large red chilli and stir-fry for 2 minutes.

Stir in 4 thinly sliced spring onions, 375 g fresh white crabmeat, the juice of 1 lime and 2 table-spoons roughly chopped coriander leaves and warm through. Add the drained linguine and toss all the ingredients together. Dress the crab linguine with 2 tablespoons olive oil and serve immediately.

qingquang

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