Welcome to my culinary corner, where today, we’re diving into the world of Asian cuisine with a spectacular dish that promises to tantalize your taste buds: Deep Fried Crab Fat Noodles. This recipe combines the rich flavors of crab fat with the crispy texture of deep-fried noodles, creating a delightful harmony that’s both indulgent and satisfying. Perfect for special occasions or a gourmet dinner at home, this dish will leave your guests asking for seconds.
Deep Fried Crab Fat Noodles
Servings: 2 People
Ingredients
- 4 oz/100 g rice noodles pre-soaked
- 1 tsp fennel seeds
- 4 cloves of garlic minced
- 2 shallots minced
- 1 tbsp butter
- 1 tbsp olive oil
- 8 shrimp sliced in half
- 4 tbsp crab fat or crab paste
- ½ cup/120 ml shrimp broth
- 1 cup/240 ml coconut milk
- Spring roll wrappers or shell Oil for frying
- Springs of spring onion for garnish
For Baby Squid Adobo:
- For Baby Squid Adobo:
- 6 cloves garlic sliced
- 2 shallots
- 3 bay leaves
- 1 piece dried chili
- ½ cup/120 ml olive oil
- 4 oz/100 g baby squid cleaned
- ⅓ cup/80 ml balsamic vinegar
- Worcestershire sauce to taste
For Asian Gremolata:
- Sprig of wansoy or cilantro minced
- Sprig of spring onion minced
- 2 cloves garlic minced
- 1 lemon zest and juice
- 1 lime zest and juice
- 1 tbsp fish sauce optional
- 1 tbsp sugar
Instructions
- Soak rice noodles in lukewarm water with the fennel seeds. Strain when noodles are soft.
- In a pan, sauté garlic and shallots in butter and olive oil. Add shrimp and crab paste and sauté until paste gives up its oil.
- Add shrimp broth and coconut milk. Then mix in rice noodles and turn off heat.
- In another pan make the baby squid adobo. Sauté garlic slices, shallots, bay leaves, and chili in olive oil until fragrant, and garlic has turned golden.
- Add squid and cook for 30 seconds. Add in balsamic vinegar and Worcestershire sauce. Reduce, and set aside.
- Take a sheet of spring roll wrapper and lay it on a flat surface, put a couple of spoonfuls of your crabfat noodle in the center, and wrap it diagonally like a parcel. Seal it with a flour and water paste.
- In a large pan heat oil and fry noodle parcels one at a time until golden. There should be an air pocket at the middle. Strain in a colander lined with paper towels.
- To make the gremolata, mix wansoy, spring onion, garlic, lemon zest and lime zest in a bowl. Squeeze in lemon and lime juice. Add in fish sauce and sugar. Mix all together. Chill.
- Put a layer of shrimp and then half of the baby squid adobo on the bottom of each of two plates. Place a noodle parcel on top and the Asian gremolata. Garnish with sprigs of spring onions and remaining shrimp. Enjoy!
