The
alfalfa sprouts and the fried noodles combine to give this salad a unique
flavor.
Ingredients
50 g
Chinese rice noodles
2
Dressed crabs or 150 g white crab meat
115 g
Alfalfa sprouts
1 piece
Small iceberg lettuce
4 sprigs
Fresh coriander, chopped
4 sprigs
Fresh mint, roughly chopped
1 piece
Tomato, skinned seeded and diced
-
Vegetable for deep-frying
Sesame Lime Dressing
1 piece
Red chili, seeded and finely chopped
1 piece
Stem ginger in syrup, cut into strips
3 tbsp
Vegetable oil
1 tbsp
Sesame oil
2 tsp
Stem ginger syrup
2 tsp
Soy sauce
-
Juice of half a lime.
Method :
Prepare the dressing by combining all the
dressing ingredients in a bowl and mix well.
Heat sufficient oil in a wok to 1900C
/ 3750F. Plunge noodles swiftly but gently, one handful at a time, until crisp.
Immediately lift out and drain on a kitchen paper.
Flake the white crab meat into a bowl and mix
well with the alfalfa sprouts.
Put the lettuce, coriander, tomato and mint in a
serving bowl, pour over the dressing and toss lightly.
Place a nest of noodles on top and finally add
the crab and alfalfa sprouts.
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