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!