Serves 4 / Preparation 3hrs / Cooking 15mins
- 2 kg blue swimmer crabs cleaned raw
- 150 ml Chinese Rice wine
- 4 spring onions
- 250 g Vermicelli egg noodles
- 100 g xo sauce
- 100 g dried Chillies
- 250 g dried Scallops soaked for two hours. Reserve the soaking water
- 150 g minced Garlic
- 150 g minced Onions
- 150 g dried Shrimp
- 50 g salt cured Fish or dried – soaked for three hours
- 50 g chinese Sausages
- fresh cracked pepper
- 3 cups Sunflower Oil
- 3 tablespoons Water
- 1 tablespoon Cornflour
To make the XO sauce
Soak the fish and scallops in water for three hours (keep the water for later). Steam the scallops for three hours then shred.
Soak the shrimps in hot water for 30 minutes, then drain and mince. Dice the sausage and fish into 2mm pieces.
Heat the sunflower oil in a wok over high heat. Add the garlic, onions and soaked dried shrimp and cook until the moisture evaporates and the mixture begins to fry. Add the chilli, sausage and fish and cook until the chilli and sausage are translucent.
Then add the shredded scallops and cook for a further five minutes. Season with black pepper. Transfer to a blender and pulse puree to roughly blend.
To cook the crabs
Clean the wok and add a 100mls of oil and heat. Add the pre-cooked noodles and fry until crispy. Turn and cook again on the other side until crisp. Transfer to a serving dish.
Heat the wok again and add two tablespoons of sunflower oil. Cook the crabs for two minutes, then add the chopped whites of the spring onions plus 100gms of XO sauce and fry for two
minutes. Add 100mls of rice wine and 100mls of the blended scallop and steam until the crabs are cooked.
Combine the corn flour and water to make a thin paste, stir into the boiling crab mixture and thicken.
Pour the crab and sauce over the noodles and garnish with the chopped green tops of the spring onions.
As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit www.LifeStyleFOOD.com.au