Spanner Crab, Ginger & Shallots on Vermicelli

Serves 4

200g Spanner Crab Meat Raw
Vermicelli
(Soaked in warm water for approx 10mins)
20g Ginger
(sliced finely)
2 stalks Scallions/Shallots
(sliced finely)
1 small clove Garlic
(sliced finely)
1 whole long red Chilli
(Seeds removed, sliced finely)
75ml Soy Sauce
50ml Mirin
10ml Sesame Oil
Olive Oil
Fresh coriander to garnish  

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Method

Heat olive oil in a hot pan with a small sliced clove of garlic.
Add Crab Meat, cook through quickly.
Add ginger and shallots.
Cook vermicelli in a separate pot for 10 seconds.
To make sauce, bring 50ml of Mirin to boil and add 75ml of soy sauce and take off from heat.
To serve, line plate with a small scatter (pinch of each) of sliced ginger and shallots.
Place cooked vermicelli on top.
Add cooked Crab Meat.
Garnish with sliced shallots, ginger and red chilli.
Pour over sauce, top with coriander and a drizzle of sesame oil.