By Chef Jo Ann Kim

July 2021

Serves 2

Ingredients

  • 8 oz lump crab meat
  • 7 asparagus stalks, shaved
  • 1 cup broccolini, chopped
  • 3/4 cup vegetable broth
  • 1/2-1 tbsp tapioca starch
  • 1 tbsp butter
  • 1 egg
  • 7 oz cooked thick rice or wheat noodles
  • 1/4 cup cilantro
  • 1 scallion, sliced
  • Salt to taste
  • FOR CHILI PASTE:
  • 2 tsp fermented black bean sauce
  • 2 tsp fish sauce
  • 1 shallot
  • 2 tbsp sambal paste
  • 1/2 inch galangal
  • 1/2 inch ginger, grated
  • 1 lemongrass, minced
  • 1 tbsp tomato paste
  • 1-2 tbsp coconut sugar
  • 1/3 cup vegetable broth

Steps

  • Make chili paste by blending all ingredients together in a food processor until thick and homogeneous.
  • In a wok, add butter and chili paste and fry until fragrant.
  • Add broth and cook veggies until near tender, starting with broccolini.
  • Salt to taste.
  • Add scallion, egg and starch, stirring to thicken the sauce.
  • Gently fold in the crab, then the cooked noodles until well incorporated, finishing with cilantro leaves.
  • Enjoy!