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| Crab Salad ~ Want a special touch for your family or friends? Try this Crab Salad with Alfalfa Sprouts and Crispy Noodles Vegetable oil for deep frying 2 oz Chinese rice noodles 5 oz crab meat 4 oz alfalfa sprouts 1 small iceberg lettuce 4 sprigs fresh coriander (cilantro) 1 tomato, skinned, seeded and diced 4 sprigs fresh mint, roughly chopped For the sesame lime dressing 3 tbsp vegetable oil 1 tbsp sesame oil 1/2 red chile, seeded and finely chopped see below 1 piece stem ginger in syrup, cut into strips (available at Asian markets) 2 tsp stem ginger syrup 2 tsp soy sauce juice of 1/2 lime 1. To make the dressing, combine the vegetable and sesame oils in a bowl. Add the chile, stem ginger, stem ginger syrup, soy sauce, and lime juice. 2. Heat the oil (medium-high) in a preheated wok to 375 degrees F. Fry the noodles, one handful at a time, until crisp. Remove and drain on paper towels. 3. Flake the crab meat into a bowl and mix well with the alfalfa sprouts. Put the lettuce, cilantro, tomato and mint in a serving bowl, pour over the dressing and toss lightly. Place a nest of noodles on top and finally ad the crab and alfalfa sprouts 4-6 servings |