Stuffed biang biang noodles with crab
You'll need your wits about you here — not easy when your mouth is watering, because this one is (a little) tricky. Those who dare are well rewarded! 🦀
Aril Adzim recipe
Ingredients
For the scallop farce with brown crab
- Scallops
- g Heavy cream
- tsp Salt
- g Picked brown crab meat
For the biang biang noodles
- g Wheat flour (tipo 00)
- g Water (lukewarm)
- tbsp Salt
For the browned garlic butter
- g Butter
- Garlic cloves (roughly chopped)
- g Sunflower oil
For the noodle dressing
- tbsp Light soy sauce
- tbsp Shaoxing wine
- tbsp Dark rice vinegar (Chinkiang)
For everything else
- tbsp Chilli flakes
- tbsp Red chilli, finely sliced
- tbsp Coriander
- tbsp Spring onion (finely sliced)
- Bok choy (finely chopped)
Instructions
Scallop farce with crab
Put the scallops in a small blender. Blend with the salt until sticky. Loosen with the cream.
Fold in the brown crab meat and transfer to a piping bag.
Keep chilled.
Browned garlic butter
Melt the butter over medium-high heat, stirring constantly. Once it foams up well and starts turning golden brown, take it off the heat and add the garlic cloves.
Leave for 5 minutes, then add the sunflower oil.
Biang biang noodles
Mix the flour and salt. Work in the water and bring it together into a dough. Let it rest in the bowl for 20 minutes.
Stretch it out into a sheet 8 cm wide. Cut the sheet into pieces of about 3 cm. Brush the pieces with neutral oil on both sides. Place in an airtight container and keep chilled.
Ideally leave for 4 hours. (And it keeps for 3 days in the fridge.)
Take out one piece and roll it out to 4 cm wide. Pipe the crab and scallop farce down the middle of the piece.
Fold the edge over so the noodle is completely sealed.
Stretch the piece out while slapping it against the worktop. Tear the noodles and drop them straight into boiling, salted water.
Add the bok choy towards the end of the cooking time.
Boil for 4 minutes and transfer straight into a bowl.
Finishing the noodles
Add the dressing and top the bowl with the herbs and chilli.
Reheat the browned garlic butter until it just starts to smoke.
Pour over the scorching hot browned garlic butter. It should sizzle properly. Stir well and serve.
For the scallop farce with brown crab
For the biang biang noodles
For the browned garlic butter
For the noodle dressing
For everything else
Leave a rating
What do you think of the recipe? Give us honest feedback so others can see how it turned out.
Something went wrong. Try again.
Aril Adzim recipe
