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Crab with Xo Sauce and Glass Noodles in a Clay Pot

Update: November, 15/2015 - 03:21

with chef Nguyen Van Tuan from Fortuna Hotel Ha Noi

Fancy and delicate, the crab with xo sauce and glass noodles will make a hit this winter. Got a similar name as an exclusive brandy Cognac and famed for its alluring scent and intoxicating taste, the XO sauce showcases the true taste of the sea and enriches the freshness of the crab.

Ingredients: serves 3-4

For XO sauce:

  • 300g garlic
  • 100g dried prawns
  • 30g salted fish
  • 200g salted pork leg
  • 1l cooking oil
  • 300g shallot
  • 30g chilli
  • 120g dried scallops
  • 4 tsp sugar

For the crab:

  • 1.2kg (1 nos) crab
  • 20g celery
  • 30g glass noodles
  • 10g ginger
  • 10g oyster sauce
  • 5g sugar
  • 100ml stock
  • 50g XO sauce
  • 20g green onions
  • 5g chicken powder
  • 5g light soy sauce
  • 1.2kg (1 nos) crab
  • 20g celery
  • 30g glass noodles
  • 10g ginger
  • 10g oyster sauce
  • 5g sugar
  • 100ml stock
  • 50g XO sauce
  • 20g green onion
  • 5g chicken powder
  • 5g light soy sauce

Method:

To make XO sauce:

  • Clean and mince dried prawns, salted fish and dried scallops.
  • Stir fry chopped shallot and garlic with cooking oil in a saucepan. Then add chopped chilli, dried prawns, salted fish, dried scallops and stir fry well.

To make the crab:

  • Clean and cut the crab into 4 pieces.
  • Chop green onion, celery into 2cm pieces.
  • Dice ginger.
  • Quickly deep fry crabs and set aside.
  • Stir fry chopped shallot and onion, ginger and XO sauce into a saucepan.
  • Add crabs into the saucepan and stir well.
  • Gradually add stock into the saucepan and turn down the fire to the minimum level and braise in 5 mins.
  • Add chicken powder, sugar, oyster sauce and light soy sauce to taste.
  • Add glass noodles, celery and green onion, then put all into a clay pot to serve.

You can sample the dish at Fortuna Hotel Ha Noi, 6B Lang Ha St, Ba Dinh Dist, Ha Noi. Tel: +84.4. 3831 3333 ext. 6435.

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