100 g rice vermicelli noodles
3 limes or 2 small lemons
1 tsp fish sauce
1 tbsp muscovado sugar
1 tbsp sweet chilli dipping sauce
1 tbsp grated ginger
1/2 red onion
170 g white crab meat
a handful of sugar snaps or mangetout
a handful of coriander leaves
Soak the noodles in boiling water until softened. drain and put in a bowl. The recipe says that you may want to cut them into shorter pieces with scissors that they mix with other ingredients more easily. Well, I tried to break them before soaking, but it didn't work, so I used scissors on soaked noodles and it worked miracles and was fun to do!
Put the lime/lemon juice, fish sauce, sugar, dipping sauce and ginger in a small glass jar, close and shake well. Toss the thinly sliced onion, crab, sugar snaps cut lengthways and coriander through the noodles. Pour the dressing over, toss well.
The picture is not very informative though. This time I used canned crab meat, as I needed a quick meal, but next time I'll make sure I look for fresh or frozen crab meat as it is more chunky.
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