Crispy Noodle & Crab Salad….Thai Style
June 17, 2014
It's like a volcanic eruption, the second the noodles hit the oil... POW!!! As I shared before it is best to prepare everything in advance, bringing it all together and wowing your guests with this epic dish. A beautiful crabmeat salad full of exotic flavour, heat, textures; vibrant and alive. Enjoy your recipe Kay 🙂
- Prep: 30 mins
- Cook: 20 mins
- Yields: 4 Generous
First make the dressing. Mix the palm sugar and fish sauce until the sugar dissolves. Stir in the lime juice, then set aside.
Pour enough oil for deep-frying into a wok or a large deep saucepan and heat to 180–190°C. Don’t allow the oil to overheat and never leave hot oil unattended. Fry the noodles in batches – each batch will cook in seconds.... it's really cool, like a volcanic eruption of noodles in front of your eyes. Add a batch to the pan and cook until the noodles are puffed up and turned a pale golden colour. Carefully remove the noodles with a slotted spoon and drain on kitchen paper. They’ll look a bit like a giant bad hair noodle day!
Wipe the wok and add 3 tablespoons of fresh oil, then fry the shallots until crispy. Remove them from the wok, drain on kitchen paper and set aside.
Put the wok back on the heat and add another tablespoon of vegetable oil. When the oil is hot, add the ginger, garlic and galangal and sauté for a couple of minutes. Tip the contents of the wok into a large bowl and add the crispy shallots.
Now add the spring onions, bean sprouts, lime leaves and crabmeat to the wok, then the dressing and the herbs. Mix everything together, but be gentle so you don’t crush the herbs. We find that using 2 wok sticks is best for this.
To serve, take a large bowl and layer the salad, starting with a layer of crispy noodles, then alternating layers of crab meat and noodles. Garnish with slices of chilli and lime wedges and serve straight away.