serves
6
prep
40 minutes
cook
30 minutes
difficulty
Mid
serves
6
people
preparation
40
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 15 ml oil
- 80 g pork jowl, finely minced
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 50 g dried Chinese mushrooms, soaked in warm water, finely sliced
- 120 g yam bean, cut into julienne
- 30 g prawns, whole, shell on, sliced in half
- 125 ml crab or fish stock
- 120 g carrots, cut into julienne
- 1 stalk spring onion, the light parts finely shredded for curls
- 100 g mung bean vermicelli (soaked in cold water)
- 420 g Noosa spanner green crab meat
- 40 ml sake
- white pepper
Garnish
- 50 g carrots, cut into julienne
- 50 g red capsicums, sliced into thin batons
- 50 g zucchinis, slice into half rounds
- 1 red chilli, seeds removed, cut into round slices
- 1 orange, zested
- 2 tbsp sugar
- 2 tbsp water
Oil dressing
- 60 ml olive oil
- 30 g fermented black beans
- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- 1 pinch Iranian saffron
- 1 pinch chilli flakes
Drink Ten Minutes by Tractor 10X Pinot Gris 2011, Mornington Peninsula, Vic
Instructions
Preheat the oven to 180°C.
In a frying pan, heat the oil and sauté the minced jowl. Cook until the oil starts to release. Strain the oil and set aside for later use.
In the same pan, sauté the shallot, garlic, and mushrooms. Add the yam beans and prawns. Cook until fragrant. Add in water and the crab stock, and bring to a boil. Braise for a few minutes. Add in the carrots, spring onion and mung bean vermicelli.
Place the vermicelli noodles and vegetables in a shallow baking tray. Spoon the crabmeat on the top and evenly spread over the noodles. Sprinkle the pork cooking oil from the pork jowl over the crabmeat. Cover with foil or a lid. Bake in the oven for 20 minutes.
After 20 minutes, remove the dish from the oven and sprinkle the sake over the top. Bake for a further 3–5 minutes.
To make the garnish, preheat the oven to 180°C.
Lightly oil the carrots, capsicums, zucchinis and red chillies. Spread into a roasting tray and cook in the oven for 10 minutes.
In a small pot, place the orange zest, sugar and water and boil for 2 minutes. Strain and add to the roasted vegetables.
To make the oil dressing, combine all the ingredients.
Spread the roasted vegetables on a serving plate, leaving a circle of space in the centre for a generous spoon of the baked spanner crab noodles. Garnish with the spring onion curls on top of the spanner crab. Season with white pepper. Spoon the oil dressing on the outer circle of the roasted vegetables and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
