Chef's 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.

By Martin Boetz
  • Serves 6
  • 15 mins preparation
  • 25 mins cooking
Martin Boetz: Steamed noodle rolls with crab, ginger and spring onion
Martin Boetz: Steamed noodle rolls with crab, ginger and spring onion

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

Ingredients

  • 1 packet fresh rice noodle sheets (about 400gm)
  • 500 gm picked green crabmeat
  • 1 tbsp sesame oil
  • 50 gm piece of ginger, cut into julienne (8cm)
  • 4 spring onions, thinly sliced
  • 3 long red chillies, seeds removed, cut into julienne
  • 3 Asian celery stalks, thinly sliced
  • 10 snow peas, cut into julienne
  • To serve: coriander leaves, fried shallots and snow pea leaves
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.

Notes

This recipe is from the November 2009 issue of Australian Gourmet Traveller.

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  • Author: Martin Boetz