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Cantonese Egg Noodles with Flower Crab
Recipe by Harry Butterfield
Try this delicious Cantonese Egg Noodles with Flower Crab
- Steps
- Ingredients
Ingredients
Egg Noodles
Crab Stock and Meat
Yam Bean Pickle
Mandarin Salt
Ginger Scallion and Crab Sauce
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Steps
- For the Egg Noodles, measure a whole egg, if needed add water to weigh 65g. Add to a large bowl with flour. Mix until a shaggy dough has formed, at this point give it a few kneads until it starts to come together and then wrap tightly in cling wrap and set aside to rest for 15 minutes.
- When dough has rested, knead for 5-10 minutes until its springy and smooth. Wrap the dough in cling wrap again and rest until required.
- For the Crab Stock, rehydrate the dried shrimp in boiling water for 15 minutes.
- Clean the crabs, separate the legs, claws and the top shell from the body. Set the body and the claws aside. Use kitchen scissors to cut the crab legs into small pieces.
- Put a saucepan over medium-high heat and add oil. Heat to almost smoking point and add the crab legs and the top shell, stir. The crab should turn bright orange and caramalise on the hot pan. Be careful not to burn. Add the ginger and red scallion and continue to stir.
- Deglaze with rice wine vinegar and add dried mandarin and rehydrated shrimp. Cover the shells with 1½ cups water and simmer on low-medium heat for 30 minutes.
- In another saucepan add an inch of water. Season with a good amount of salt. When the water comes to the boil, add the reserved crab body and claws. Lower heat and steam with the lid on for 10 minutes.
- Once cooked, shock the crab in a bowl of iced salty water and then pick meat from shell. Reserve meat to the side.
- For the Yam Bean Pickle, place all of the ingredients in a bowl. Stir well until sugar has dissolved and allow to sit. Before serving, remove aromatics.
- For the Mandarin Salt, blend mandarin peel in a spice grinder. Add salt and blend again until a fine powder. Sieve and set aside.
- To cook the noodles, divide rested dough into 4 equal pieces.
- Using a pasta roller, roll dough from 0 - 3 and then complete a book fold. Repeat this step 3 times and then roll out from 0 - 6. The sheet of dough should be shiny and you should see the outline of your fingers through it. Dust generously with flour.
- Repeat this step with the remaining pieces of dough. Gently roll each sheet up and then cut the noodles into 75mm width pieces. Flour and set aside.
- For the Ginger Scallion and Crab Sauce, heat oil in a deep frypan over a medium-high heat. Add ginger and scallions and stir fry. Once fragrant, add 2/3 cup crab stock and simmer to reduce.
- To cook the noodles, bring a medium saucepan of water to the boil. Add a generous amount of salt and then add the noodles. Boil for 2 minutes, or until they float and are almost cooked.
- Remove noodles with a strainer and add to the reduced sauce with some of the water. Stir fry to combine. Add crab meat and mix through.
- To serve, place crab and noodles onto serving plates. Add the shell body as a garnish and pour the stock around the noodles.
- Serve with pickled yam bean, thinly sliced scallion and finish with a light sprinkle of mandarin salt.
