World Cuisine

  • 1–2 live, fresh or frozen crabs (about 500 g/1 lb total weight)
  • 125 g (4 oz) mung bean vermicelli
  • 1½–2 tablespoons sunflower oil
  • 2–3 garlic cloves, finely chopped
  • 1 red onion, thinly sliced
  • 1 red pepper, deseeded, cut into bite-sized pieces
  • 1 carrot, cut into matchsticks
  • 1 cm (½ inch) piece of fresh root ginger, peeled, finely shredded
  • 1½ tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • coriander leaves
  • 2 spring onions, cut into 2.5 cm (1 inch) pieces

Prepare the crabs (see page 12).

Soak the vermicelli in hot water for 4–5 minutes or until soft. Drain well and cut 4–5 times with a sharp knife to reduce their length.

Heat the oil in a wok or large frying pan and stir-fry the garlic over a medium heat for 1–2 minutes or until lightly browned. Add the crab pieces and stir-fry for 10–12 minutes. Add the onion, pepper and carrot and stir-fry for 3–4 minutes. Add the noodles, ginger, soy sauce and oyster sauce and stir-fry for another minute. Taste and adjust the seasoning.

Spoon on to warm serving plates and garnish with coriander and spring onions.

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