Crab and Vermicelli Nests

Crab and Vermicelli Nests
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snacks and dips,starter | Easy
Preparation time : 20 min
Cooking time : 15 min
Number of persons : 4
  • 180 g Suzi Wan® Rice Vermicelli
  • 12 basil leaves
  • 280 g crabmeat
  • 5 tbsp Suzi Wan® Coconut Milk
  • 1 tbsp curry powder
  • 1 tsp Suzi Wan® Chilli Paste
  • 3 eggs
  • 1 tbsp Suzi Wan® Fish Sauce
  • 4 coriander sprigs
  • a few salad leaves
  • ½ cucumber
If you are feeling brave, you can shell a whole crab. Alternatively, use tinned, fresh or frozen crabmeat, but ensure it is good quality, otherwise the dish will be bland.
Related Suzi Wan Products
  • Suzi Wan® Chilli Paste
  1. Preheat the oven to 210°C.
  2. Cook the rice vermicelli according to the packet instructions and drain.
  3. Grease four 4-cm wide moulds or ramekins with oil. Place a basil leaf in each mould. Distribute the rice vermicelli evenly between the moulds, forming them into nests.
  4. In a bowl, mix together the crabmeat, coconut milk, curry powder, beaten eggs, fish sauce, chopped coriander and chilli paste. Place a tablespoon of this mixture on top of each of the vermicelli nests. Cook in the oven for 15 minutes.
  5. Serve hot or cold with a few salad leaves and cucumber slices.
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