Steamed crab & corn rice noodle rolls with XO chilli sauce

Steamed crab & corn rice noodle rolls with XO chilli sauce

By
From
Huxtabook
Makes
12
Photographer
Chris Middleton

These delicious little parcels are a delight for the mouth and were inspired by my annual trips to Asia. The soft chewy noodle with the sweet crabmeat and silky texture of the sweet-corn custard is perfect with the luxurious XO chilli sauce. They are quite a bit of work to produce, but well worth it.

Ingredients

Quantity Ingredient
1 x 175g packet rolled vietnamese rice noodles
120g blue swimmer crabmeat, cooked and meat picked
1 banana leaf portion, for serving the noodle parcels
XO chilli sauce, to serve
snipped coriander cress, to garnish

Corn purée

Quantity Ingredient
4 cobs sweet corn
1 egg, lightly beaten
1 tablespoon chopped coriander

Method

  1. For the corn purée

    Grate the corn, then place in a heatproof bowl with the egg. Set the bowl over a saucepan of simmering water, ensuring the base of the bowl does not touch the water. Cook, stirring constantly, for about 10 minutes, or until the mixture is thick and no longer runny.
  2. Pass the mixture through a fine strainer. Season with sea salt and freshly ground black pepper and leave to cool. The purée can be made a day ahead; refrigerate in an airtight container and mix in the coriander just before using.
  3. To make the rolls

    Cut the rolled noodles into 12 sections about 3 cm long. Place several noodle portions in a bamboo steamer lined with baking paper. Set the steamer over a saucepan or wok of rapidly boiling water. Cover with the steamer lid and steam for about 1 minute, or until the noodles are just soft enough to unroll. Remove from the steamer and set aside while steaming the remaining noodle portions.
  4. Place a good smear of the corn purée on each noodle length, then put 2 teaspoons of the crabmeat on top of each. Roll up and place on a tray. You can now refrigerate the rolls for up to 1 day to steam later, or steam and serve straight away.
  5. To serve

    Working in batches, place the noodles in a bamboo steamer lined with baking paper. Set the steamer over a saucepan or wok of rapidly boiling water. Cover with the steamer lid and steam for 3–4 minutes, or until heated through.
  6. Arrange on a platter and serve straight away, topped with XO chilli sauce and garnished with coriander cress.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
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Wilson
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