Asian noodle salad with crab
A fresh, Asian-inspired crab dish with ginger, coriander and chilli.
Ingredients
- g Crab claw meat
- packs of glass noodles (or rice noodles)
For the ponzu sauce
- tbsp Ginger, grated
- Chilli, seeds in
- Lemongrass
- g Coriander
- Onion
- Garlic clove
- ml White wine vinegar
- ml Soy sauce
- ml Kecap manis
- g Brown sugar
- ml Orange juice
- ml Lime juice
For the garnish
- Carrot, cut into fine strips
- Radish, shaved
- Pointed cabbage, finely shredded
- Spring onion, finely chopped
- Coriander, roughly chopped
- Cashew nuts, toasted
Instructions
Chop all the vegetables apart from the ginger and sweat them gently in a pan with the coriander.
Add the white wine vinegar and reduce until about 15% is left. Add the soy sauce, kecap manis and brown sugar, put the lid on and take the pan off the heat. Leave to infuse for 1 hour.
Then add the grated ginger, lime juice and orange juice. Strain the ponzu sauce.
This recipe is easy to make in bigger quantities and freeze. Use light soy sauce — ordinary soy sauce is often on the salty side. Buy your soy sauces and the other ingredients from world food shops if you can; that's where you'll find the interesting, good stuff.
Put the noodles in a bowl. Pour over boiling water so it covers them, and then some. Leave for 3-4 minutes. Drain and toss with a little neutral oil so they don't stick together.
Mix the noodles, vegetables, nuts and crab in a large bowl. Toss through plenty of ponzu sauce just before serving. Serve on a platter and scatter over the roughly chopped coriander and cashew nuts.
Snip the noodles with scissors once they're cooked. It makes them easier to distribute through the salad.
For the ponzu sauce
For the garnish
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