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Ingredients
- 100g glass noodles
- 1kg crabs
- cornflour, for coating
- peanut oil, for deep frying
- 10 slices ginger
- 1 leek, sliced
- 3 spring onions, sliced
- 1 cup Chinese rice wine
- 1/2 cup chicken stock or water
Method
Cook the glass noodles in boiling water for 3 minutes or until soft, rinse under cold water and set aside in a bowl of cold water whilst you cook the noodles.
Clean the crab and cut into pieces. Toss to coat in the cornflour, shaking off any excess.
Heat oil until it starts to move, deep fry the crab in batches until it turns red, remove and drain on absorbent paper.
Spoon 3 tablespoons of the oil into a clay pot, add leek, ginger and half of the spring onions and cook over a medium heat for 1 minute. Add crab, chinese rice wine and stock, cover and cook over a medium heat for 5 minutes. Add remaining spring onions and glass noodles, mix gently to combine and serve hot in the clay pot.
