Try this delicious summery recipe. Crab is a good source of a number of trace minerals including selenium, which has been known to counteract cancer and chromosome damage as well as increase our resistance to viral and bacterial infections.
Preparation time: 20 minutes
Cooking time: 5 minutes
Wheat free, Gluten free, Dairy free
120g vermicelli rice noodles
3 red chillis, deseeded and finely chopped
1 lemongrass stalk, finely chopped
1cm piece fresh ginger, peeled and finely chopped
3cm piece fresh ginger, peeled
1 tablespoon mirin
350g white crabmeat
2 handfuls coriander
3 tablespoons tamari soy sauce
3 teaspoons sesame oil
2 tablespoons water
200g mangetout, trimmed
200g red cabbage
grated zest of 1 lime
1 lime, cut into 4 wedges
1) Put the noodles in a heatproof bowl and cover with boiling water. Leave to soak until just tender, about 5 minutes or according to the packet instructions. Drain and rinse under cold water, then drain again.
2) Heat 1 teaspoon of sesame oil in a small frying pan. Add 1/3 of the chilli, lemongrass and the finely chopped ginger and cook for 1 minute. Add the mirin, remove from the heat and toss through the noodles. Cover and set aside to allow the flavours to develop.
3) Mix the crabmeat with 1/3 of the chilli, a large handful of coriander (finely chopped) and lime zest
4) To make the dressing, place the ginger, remaining chilli, coriander, tamari, sesame oil and water in a small food processor or blender and blitz to a paste. Decant into a serving jug.
5) Cut the mangetout into julienne strips. Using a mandolin or sharp knife, slice the red cabbage very (paper) thin.
Arrange the rocket, noodles, red cabbage, mangetout and crab mixture on a serving plate.
I like to garnish the dish with baby crab claws (cocktail size) in the shell. If you’re entertaining, ask your fishmonger if he can get hold of them for you.
Recipe and photo taken from The Pure Package: The DIET for Food Lovers, Jennifer Irvine, available from all leading retailers and from Amazon