Stir-Fried Blue Swimmer Crabs with Bean Thread Noodles

Name: Stir-Fried Blue Swimmer Crabs with Bean Thread Noodles
Yield: Serves 4
Cuisine: Australian
Ingredients: 200 ml Chicken stock (see Basics) or water; 150 g dried bean thread noodles; 100 g bean sprouts, tailed; salt flakes and freshly ground white pepper, to taste; 150 g sugar snap peas, trimmed and washed; 2 teaspoons sesame oil; 2 teaspoons white sugar; 1 teaspoon minced ginger; marron; mud crab; praum; 1 handful Thai basil leaves; 4 green (raw) blue swimmer crabs, cleaned; 300 g cooked crabmeat, checked for cartilage and well drained; 150 g oyster mushrooms, cut into bite-sized pieces; 1½ tablespoons strained lemon juice; 3 tablespoons roasted peanuts, roughly chopped; 2 cloves garlic, minced; 3 tablespoons boiling water; ½ cup (125 ml) oyster sauce (see Chefs’ ingredients); 2 small red chillies, thinly sliced; 2 tablespoons peanut oil; ¼ brown onion, halved and broken into layers

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

In this dish, Mark Jensen uses blue swimmer crabs, one of the few crabs that are available uncooked but already dead - which makes preparing them much easier for the novice cook. Australian crabmeat is available frozen from good fishmongers; if unavailable, add a couple of extra crabs and let the diners pick their own meat. Bean thread noodles, also known as cellophane noodles, glass noodles or Chinese vermicelli, are usually made from mung bean starch. They’re very easy to use, as all you