Vietnamese Crab Salad
You will need:
— 1 tsp agava
— 1 lime juiced
— The same quantity of fish sauce
— 1 small chilli, seeds removed, finely minced
— 2 garlic cloves, crushed to a paste
— 2 tsp finely grated fresh ginger
— 1 tbsp sesame oil
— 100g rice noodles, cooked as per packet, then rinsed and drained
— 400g cooked crabmeat (brown and white meat if possible)
— 1/2 a cucumber, seeds removed, sliced
— 10 radishes, sliced
— 4 scallions
— 1 stick of celery, diced
— Some bok choy/pak choi leaves shredded
— Small handful of sugar snaps
— 4 Baby corn sliced
— 1 carrot grated
— 75g/3oz unsalted nuts, toasted in a hot oven, then roughly chopped
— 2 tbsp chopped fresh coriander
Instructions:
• Turn your oven on to a medium heat (180 C) when it’s hot scatter the nuts into a pan then pop them in the oven to roast.
• Turn on a ring to a medium heat, boil a kettle of water, put the noodles in the pan and cover with the boiling water and leave to cook.
• Place all the ingredients for the dressing into a jar and mix well.
• Place the drained noodles into a colander and wash well with cold water to stop the cooking process then put them in a large clean bowl.
• Add the dressing toss to coat the noodles.
• Add the crab meat, and all the salad ingredients including the toasted nuts which should be roughly chopped toss again to coat everything in the dressing.