Oriental Crab Asparagus Salad In Rice Nests Recipe
Oriental Crab Asparagus Salad In Rice Nests is an one dish who's secret is still a mystery for many. This recipe is going to demystify that for you. This is the best recipe of Seafood I have ever made. It is the perfect choice for Side Dish. This mesmerizing Oriental Crab Asparagus Salad In Rice Nests is one of the best contribution from the Chinese people to my kitchen. You need to try this Oriental Crab Asparagus Salad In Rice Nests just once! You'll certainly remain loyal to it forever!
Ingredients
1/2 package Chinese rice sticks
Peanut oil for deep frying
1 pound thin asparagus, woody ends removed, and pared
1 pound lump or backfin crabmeat, preferably fresh, all cartilage removed
3 tablespoons sesame seeds, toasted
3 to 4 minutes until golden
1 cup thinly sliced scallions, white and light green parts
1/2 cup thinly sliced radishes
1/3 cup rice vinegar
1/4 cup vegetable oil
1/2 tablespoons lemon juice
1/2 teaspoon salt, or to taste
Freshly ground black pepper to taste
A few drops hot pepper oil, to taste
Directions
Break the rice sticks in half.
Pour the oil into a wok or deep skillet to a depth of about 2 inches and heat it to a temperature of 375°F.
Add the rice sticks, turning to cook evenly.
This will take seconds if the oil is hot.
Watch them carefully.
When the rice sticks are golden brown, remove them with tongs or slotted spoons, and set them aside on paper towels to drain.
Bring a large pot of water to a boil.
Add the asparagus and cook until just tender, about 2 to 3 minutes after the water returns to a boil.
Remove the asparagus from the water, plunge them into cold water to stop the cooking, and dry on paper towels.
Cool, then cut the spears on the diagonal into quarters and set aside.
In a bowl, combine the crabmeat, sesame seeds, scallions, asparagus, radishes, vinegar, and vegetable oil and toss.
Add the lemon juice, salt, and pepper and taste.
Add the hot pepper oil, if desired.
Adjust the seasonings to taste.
Divide the fried rice sticks evenly among 4 plates and spread them into circles.
Spoon the crab salad into the middle of each ring, and serve at once.or line a large platter with the rice sticks and mound the crab salad in the middle.
Garnish it with scallion rings, if desired.
Pour the oil into a wok or deep skillet to a depth of about 2 inches and heat it to a temperature of 375°F.
Add the rice sticks, turning to cook evenly.
This will take seconds if the oil is hot.
Watch them carefully.
When the rice sticks are golden brown, remove them with tongs or slotted spoons, and set them aside on paper towels to drain.
Bring a large pot of water to a boil.
Add the asparagus and cook until just tender, about 2 to 3 minutes after the water returns to a boil.
Remove the asparagus from the water, plunge them into cold water to stop the cooking, and dry on paper towels.
Cool, then cut the spears on the diagonal into quarters and set aside.
In a bowl, combine the crabmeat, sesame seeds, scallions, asparagus, radishes, vinegar, and vegetable oil and toss.
Add the lemon juice, salt, and pepper and taste.
Add the hot pepper oil, if desired.
Adjust the seasonings to taste.
Divide the fried rice sticks evenly among 4 plates and spread them into circles.
Spoon the crab salad into the middle of each ring, and serve at once.or line a large platter with the rice sticks and mound the crab salad in the middle.
Garnish it with scallion rings, if desired.
