Ingredients Jump to Instructions ↓

  1. 4 25 g 6 450 g 15 ml 10 ml 2 2 cloves

  2. 2 1/2 cm 1 small bunch 1 25 g 1/4 teaspoon 1/4 teaspoon Dried bean thread (cellophane) noodles Dried cloud ear (wood ear) mushrooms Fresh crab meat Vegetable oil Nuoc cham Shallots, finely chopped Garlic, finely chopped Fresh root ginger, peeled and grated Coriander (cilantro), stalks removed, leaves chopped Egg, beaten Butter Salt Ground black pepper Finely chopped fresh dill fronds, for garnishing

Instructions Jump to Ingredients ↑

  1. : Preheat the oven to 180 o C.250 o F/Gas 4. Soak the bean thread noodles and cloud ear mushrooms separately in bowls of lukewarm water for 15 minutes. Squeeze them dry and chop them finely. In a bowl, mix together the noodles and mushrooms with the crab meat. Add the oil, nuoc mam, shallots, garlic, ginger and coriander. Season, then stir in the egg. Spoon the mixture into four small crab shells or individual ovenproof dishes, packing it in tightly, and dot the top of each one with a little butter. Place the shells on a baking tray and cook for about 20 minutes, or until the tops are nicely browned. Garnish with dill and serve with a little nuoc cham to drizzle over the top.


Send feedback