Ingredients
- 2000gm Crab (boil and remove the meat)
- 400g glass noodles/tang hoon (soak in hot water until soft for 10 mins and drain)
- 200ml Thai chilli sauce
- 60ml fresh lime juice
- 60ml fish sauce
- 50g chopped shallots
- 2 pieces shredded lime leaf
- 4 springs of lemon grass (chopped)
- 30g Chinese parsley
- 40ml peanut oil
- 100g peanuts (chopped)
- 200g pomelo meat
- Mix thai chilli sauce with fish gravy, lemon grass and lime leaves.
- Drain the glass noodle in a colander.
- Heat up peanut oil in wok and add in glass noodle.
- Season with Thai chilli mixture (from step1)
- Taste when cool, add in lime juice and chopped Chinese parsley
- Adjust acidity to your personal preference.
- Saute Crab meat with shallots
- Put the glass noodle into the pie tee shell followed by crab meat and pomelo.
- Lastly add chopped peanuts and Chinese parsley.
