Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 10 grams | . packet cellophane noodles |
| 3 tablespoons | Rice vinegar |
| 2 teaspoons | Fish sauce |
| 200 grams | Fresh crab meat; shredded |
| 4 \N | Baby bok choy; well washed and |
| \N \N | ; sliced |
| 5 \N | Spring onions; finely sliced |
| 1 medium | Carrot; finely shredded |
| 2 \N | Cabbage leaves; finely shredded |
| 20 \N | Thai basil leaves; finely sliced |
| 10 \N | Asian mint leaves; finely sliced |
| ¼ \N | Fresh coriander; finely chopped |
| 4 tablespoons | Roasted peanuts; crushed |
| 2 tablespoons | Peanut oil |
| ½ small | Red chilli minced |
| 5 \N | Cloves garlic; minced |
| ¼ cup | Peanuts; crushed |
| 1½ tablespoon | Tomato paste |
| 5 tablespoons | Peanut butter |
| 1 teaspoon | Sugar |
| 1 teaspoon | Fish sauce |
| 3 tablespoons | Hoi sin sauce |
| ¾ cup | Water |
FOR THE SALAD
FOR THE PEANUT SAUCE
Soak the cellophane noodles in a bowl full of hot water to cover for 5-10 minutes until tender then drain immediately and rinse with cold water to halt the cooking time. Cut noodles with scissors to a manageable length and toss with vinegar and fish sauce and crab meat.
In a large bowl, mix together the finely sliced bok choy, spring onions into fine julienne, grated carrots, shredded cabbage leaves and herbs. Add the cellophane noodle mixture and toss thoroughly, adding the peanuts last.
To make the peanut sauce, heat the oil and saute the garlic and minced chilli until softened, about 2 minutes, then add all remaining ingredients and whisk while heating. Bring to the boil and simmer until thickened slightly, about 3 minutes.
To serve, arrange the salad on individual plates and drizzle a little of the satay dressing over.
Converted by MC_Buster.
Per serving: 1090 Calories (kcal); 89g Total Fat; (68% calories from fat); 34g Protein; 57g Carbohydrate; 2mg Cholesterol; 632mg Sodium Food Exchanges: 1½ Grain(Starch); 3 ½ Lean Meat; 5 Vegetable; 0 Fruit; 15 ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.