1 packetfresh rice noodle sheets (about 400gm)500 gmpicked green crabmeat1 tbspsesame oil50 gm (8cm)piece of ginger, cut into julienne4spring onions, thinly sliced3long red chillies, seeds removed, cut into julienne3Asian celery stalks, thinly sliced10snow peas, cut into julienneTo serve:coriander leaves, fried shallots and snow pea leavesDressing100 mlchicken stock (see recipe for mussel and clam salad)60 ml(¼ cup) oyster sauce60 ml(¼ cup) Shaoxing wine60 ml(¼ cup) light soy sauce2 tspcaster sugar2 tspsesame oil2 tspthinly sliced spring onion, white part only
Unfold the noodle sheets, cut into fourteen 10cm squares and cover with a damp tea towel until required. Remaining noodle sheets will keep, stored in an airtight container at room temperature, for 2 days.
Place crabmeat in a bowl, season to taste with sea salt and freshly ground white pepper. Add sesame oil, toss through ginger, spring onion, chilli, celery and snow peas. Working with one rice noodle square at a time, place 3 tablespoons of crab mixture along one edge of each square and roll into cylinders. Place snugly in a single layer in two lightly oiled 20cm-square ceramic baking dishes and steam, covered, in batches, in a large steamer over boiling water until rolls are tender and crab is cooked (8-10 minutes).
Meanwhile, for dressing, bring ingredients (except spring onion) to the boil in a small saucepan. Stir through spring onion, set aside.
Carefully transfer noodle rolls to a platter, spoon over dressing, garnish with coriander leaves, fried shallots and snow pea leaves.
This recipe is from the November 2009 issue of Australian