Chefs' Recipes

Martin Boetz: Steamed noodle rolls with crab, ginger and spring onion

Australian Gourmet Traveller Thai recipe for steamed noodle rolls with crab, ginger and spring onion by Martin Boetz from Longrain restaurant.
Martin Boetz: Steamed noodle rolls with crab, ginger and spring onion

Martin Boetz: Steamed noodle rolls with crab, ginger and spring onion

Chris Chen
6
15M
25M
40M

“Shredded chicken, duck or even barbecue pork can be substituted for the crab in this dish.”

Ingredients

Dressing

Method

Main

1.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.
2.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).
3.Meanwhile, for dressing, bring ingredients (except spring onion) to the boil in a small saucepan. Stir through spring onion, set aside.
4.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 Gourmet Traveller.

Notes

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