Best Soft Shell Chili Crabs With Mango Noodle Salad Recipes

Crab Cha Gio with Spicy Mango Dipping Sauce and Crab Noodle Salad (the Easier Dish) image

Provided by Ming Tsai

Time 45m

Yield 10 to12 spring rolls or 4 smal

Number Of Ingredients 19

2 pounds Maine crab leg meat, picked clean
2 cups, rehydrated mung bean noodles, cut into 2 to 3-inch lengths
1/2 cup sliced scallions, green part only
2 serrano chiles, de-stemmed and minced
1/4 cup chopped cilantro
2 tablespoons fish sauce (3 Crab)
2 limes, juiced
1/2 bunch picked Thai basil leaves
1 package (12-inch) ban trang, rice paper
Salt and black pepper, to taste
1 head red leaf lettuce
1/2 bunch fresh mint
1 ripe mango, peeled, roughly chopped
1 large shallot, peeled and roughly chopped
1 tablespoon rice vinegar
1 tablespoon sambal
1 orange, juiced
2 tablespoons canola oil
Salt and black pepper, to taste

Steps:

In a large, chilled bowl, mix together the crab, noodles, scallions, chiles, cilantro, fish sauce, lime juice and basil. Check for seasoning. At this point, you have the Crab Salad finished. You can drizzle a little of the mango sauce to complete the plating. Now to finish the cha gio. Take the same mixture and roll it in rehydrated rice paper. Let rest, seam side down for 2 minutes. Fry at 375 degrees until golden brown.
PLATING Slice the cha gio on the bias and plate on a very small mound of the filling. Serve the sauce in a soy sauce dish. Use the red leaf lettuce to pick up the hot cha gio with your fingers. Garnish with the fresh mint.
In a blender, add the mangoes, shallots, vinegar, sambal and juice. Blend at high speed and add the oil. Season and check for seasoning.
BEVERAGE Tropical Sauvignon Blanc (NZ)

Mango Noodle Salad image

Provided by Food Network

Categories appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 9

4 ounces mung bean noodles or rice noodles, rehydrated
6 ounces baby spinach or arugula
1 Fresno chile, seeds removed and finely sliced
1 mango, peeled, stone removed and diced
1/4 cup rice wine vinegar
3 tablespoons sweet chili sauce
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon peanut oil

Steps:

In a large bowl, toss together the noodles, spinach, chiles and mango and set aside.
Whisk together the vinegar, chili sauce, fish sauce, lime juice and peanut oil. Taste and adjust flavors if desired. Dress the salad just before serving.