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Alimasag con sotanghon (sea crab with glass noodles)

(4.75/5 - 4 votes)

1 comment
It is, simple, easy and so delicious.

Alimasag Con Sotanghon (Sea Crab with Glass Noodles)Recipe type: Main Dish
Number of serving: 3 servings
Preparation time: 25 minutes
Cook time: 17 minutes
Ready in: 42 minutes
Difficulty: Very Easy
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Ingredients:

- about 250 grm sotanghon or glass noodles
- 2 pieces large fresh alimasag or sea crab.

The other ingredients :
- 2 tablespoons vegetable oil,
- 2 pieces thumb size ginger, peeled and julienned,
- 5 gloves garlic, peeled and minced,
- ¼ cup minced green onion,
- 3 cups crab or shrimp broth
- 3 tablespoons oyster sauce,
- 3 tablespoons soy sauce,
- 1 teaspoon sugar and
- 3 stalks flat leaf parsley or 1 sml stalk celery, minced.
Preparation:

Step 1: Soak the sotanghon noodles in warm water for about 5 minutes to soften. Thoroughly cleaned the crab and cut in the middle. Crack the claws (chelae) but keep them attached to the body.

Step 2: The cooking procedure is quite simple. In a heavy pan or wok heat the oil on medium setting.

Step 3: Add the ginger and stir, then the garlic followed by the green onion and continue sautéing. Increase the heat to high and add the crab pieces. Continue stirring and sautéing until the crab turn bright orange.

Step 4: Pour the broth, let it boil and continue simmering on medium heat. For the meantime combine the oyster sauce, soy sauce and sugar in a bowl and mix properly.

Step 5: Add this mixture to the pan and let the broth boil once again. Add the softened and drained sotanghon noodles and cover.

Step 6: After a minute or two, uncover and stir everything to properly mix and evenly cook. Continue doing this until the noodle is cooked through and liquid is somewhat dried up. Sprinkle your parsley or celery on top and cook while stirring for one minute more.

Step 7: Transfer in large platter and serve with steamed rice or eat on its own.



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By reelandgrill (Visit website)




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Comments:

5 / 5

I love it! It's soo yummy!

Posted the 15/01/2013, 15:34
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