Martin Boetz: Steamed noodle rolls with crab, ginger and spring onion


  • Serves 6 people

  • 1 packet fresh rice noodle sheets (about 400gm)
  • 500 gm picked green crabmeat
  • 1 tbsp sesame oil
  • 50 gm (8cm) piece of ginger, cut into julienne
  • 4 spring onions, thinly sliced
  • 3 long red chillies, seeds removed, cut into julienne
  • 3 Asian celery stalks, thinly sliced
  • 10 snow peas, cut into julienne
  • To serve: coriander leaves, fried shallots and snow pea leaves
  • Dressing
  • 100 ml chicken stock (see recipe for mussel and clam salad)
  • 60 ml (¼ cup) oyster sauce
  • 60 ml (¼ cup) Shaoxing wine
  • 60 ml (¼ cup) light soy sauce
  • 2 tsp caster sugar
  • 2 tsp sesame oil
  • 2 tsp thinly sliced spring onion, white part only
01   Unfold the noodle sheets, cut into fourteen 10cm squares and cover with a damp tea towel until required. Remaining noodle sheets will keep, stored in an airtight container at room temperature, for 2 days.
02   Place crabmeat in a bowl, season to taste with sea salt and freshly ground white pepper. Add sesame oil, toss through ginger, spring onion, chilli, celery and snow peas. Working with one rice noodle square at a time, place 3 tablespoons of crab mixture along one edge of each square and roll into cylinders. Place snugly in a single layer in two lightly oiled 20cm-square ceramic baking dishes and steam, covered, in batches, in a large steamer over boiling water until rolls are tender and crab is cooked (8-10 minutes).
03   Meanwhile, for dressing, bring ingredients (except spring onion) to the boil in a small saucepan. Stir through spring onion, set aside.
04   Carefully transfer noodle rolls to a platter, spoon over dressing, garnish with coriander leaves, fried shallots and snow pea leaves.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.







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