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  • 100 g (3½ oz) fresh fine egg noodles
  • 1 tablespoon sunflower oil, plus extra for greasing
  • 2 spring onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 1 teaspoon peeled and finely diced fresh root ginger
  • 1 red chilli, deseeded and finely diced
  • 200 g (7 oz) fresh white crabmeat
  • 2 tablespoons sweet chilli sauce
  • 4 tablespoons finely chopped coriander

Grease 20 nonstick mini tartlet cases lightly with oil. Divide the noodles into 20 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 put in a preheated oven, 180°C (350°F), Gas Mark 4, for 8–10 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 and add the spring onions, garlic, ginger and chilli and stir-fry for 2–3 minutes. Add the crabmeat and stir-fry for a further 1–2 minutes, then remove from the heat, stir in the sweet chilli sauce and coriander and toss to mix well.

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

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