Recipe - Vietnamese Crab And Vermicelli Noodle Salad

FOR THE SALAD
10 g . packet cellophane noodles
3 tablespoon Rice vinegar
2 teaspoon Fish sauce
200 g Fresh crab meat; shredded
4 Baby bok choy; well washed
and
; cut or sliced up
5 Spring onions; finely cut or sliced up
1 md Carrot; finely shredded
2 Cabbage leaves; finely
shredded
20 Thai basil leaves; finely
cut or sliced up
10 Asian mint leaves; finely
cut or sliced up
One fourth Fresh coriander; finely
chopped
4 tablespoon Roasted peanuts; crushed

FOR THE PEANUT SAUCE
2 tablespoon Peanut oil
One half small Red chilli minced
5 Cloves garlic; minced
One fourth cup Peanuts; crushed
1 One half tablespoon Tomato paste
5 tablespoon Peanut butter
1 teaspoon Sugar
1 teaspoon Fish sauce
3 tablespoon Hoi sin sauce
Three fourths cup Water

Soak the cellophane noodles in a bowl full of hot water to cover for 510
minutes until tender then drain immediately and rinse with cold water to
halt the cooking time. Cut noodles with scissors to a manageable length and
toss with vinegar and fish sauce and crab meat.

In a large bowl, mix together the finely cut or sliced up bok choy, spring onions
into fine julienne, grated carrots, shredded cabbage leaves and herbs. Add
the cellophane noodle mixture and toss thoroughly, adding the peanuts last.

To make the peanut sauce, heat the oil and saute the garlic and minced
chilli until softened, about 2 minutes, then add all remaining ingredients
and whisk while heating. Bring to the boil and simmer until thickened
slightly, about 3 minutes.

To serve, arrange the salad on individual plates and drizzle a little of
the satay dressing over.

Converted by MC_Buster.

Per serving: 1090 Calories (kcal); 89g Total Fat; (68% calories from fat);
34g Protein; 57g Carbohydrate; 2mg Cholesterol; 632mg Sodium Food
Exchanges: 1 One half Grain(Starch); 3 One half Lean Meat; 5 Vegetable; 0 Fruit; 15
One half Fat; One half Other Carbohydrates

Converted by MM_Buster v2.0n.