Crab With Cellophane Noodles Food
CELLOPHANE NOODLES WITH CRAB AND BLACK PEPPER
Steps:
- In a bowl, combine the tomalley and fat, egg, water, fish sauce, pepper, and chopped cilantro and mix well. Measure the mixture; you want about 3/4 cup total. Add water if needed.
- In a wok or large skillet, heat the oil over medium heat. Add the shallot and stir-fry for about 2 minutes, or until soft. Add the crabmeat and mushrooms and stir-fry for about 1 minute, or until aromatic. Add the noodles and continue to stir-fry for about 2 minutes, or until they begin to soft en. They noodles will look a bit dry.
- Give the tomalley mixture a good stir and pour over the noodles. Quickly work the mixture into the noodles to ensure an even distribution of flavors, lowering the heat if the noodles begin to clump. In about 2 minutes, the noodles will become translucent and lightly golden.
- Remove from the heat and taste and adjust with extra sprinkles of fish sauce and/or pepper. Transfer to a serving plate and serve immediately.
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- Soak the mung bean noodles in warm water for 20 minutes or so until they become soft. Drain with a colander and set aside.
- Heat up a wok with 3 tablespoons of cooking oil. When the oil is very hot, add in garlic and onions and stir fry until aromatic. Add the crab meat and stir well. If you use frozen crab meat, add 1 teaspoon of fish sauce to season the crab meat because frozen crab meat tends to be less flavorful. Skip this step if you use fresh crab meat.
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