Risoni with chilli oil
This crab dish is excellent for a cosy evening in, or when you want to impress friends. It's easy to make and takes just 40 minutes. Chilli, coriander and lime make it a tasty dish with real kick.
Ingredients
- tbsp Oil
- tbsp Ginger, finely chopped
- Garlic cloves, finely chopped
- g Risoni
- tsp White pepper
- tbsp Fish sauce
- tbsp Soy sauce
- Eggs (duck eggs are good)
- ml Hand-picked crab claw meat
- Spring onions
- ml Coriander, freshly chopped (about 1 supermarket pot)
- Lime wedges, to serve
- Sambal oelek (or another coarse chilli sauce)
- Salt, to taste
For the chilli oil
- ml Oil that can take a high temperature, such as groundnut oil
- tbsp Sichuan pepper (or another pepper)
- ml Chilli flakes, dried and crushed
- tbsp Peanuts, skin on
Instructions
Crab risoni
Serve with sambal oelek or another coarse chilli sauce, and lime wedges.
Chop and measure out all the ingredients. You need everything ready before you start frying.
Beat the eggs together.
Heat the oil, add the ginger and garlic and fry for 30 seconds.
Add the cooked risoni and fry for a couple of minutes. Once the risoni is heated through, add the white pepper, fish sauce and soy sauce.
Stir in the beaten eggs. Once the eggs have set, add the crabmeat. Finish with the spring onion and coriander.
Garnish with lime wedges and chilli oil.
Chilli oil
Heat the oil with the Sichuan pepper over a medium-high heat. Pour the hot oil over the chilli and peanuts. Season to taste with salt.
Pour any leftover chilli oil into a Kilner jar or similar — it keeps well in the fridge.
For the chilli oil
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