Oriental Crab Asparagus Salad In Rice Nests
|Chinese rice sticks||6 Ounce (1/2 Package)|
|Peanut oil||2 Cup (32 tbs) (For Deep Frying)|
|Thin asparagus||1 Pound, woody ends removed, and pared|
|Lump crabmeat/Backfin crabmeat||1 Pound, all cartilage removed (Preferably Fresh)|
|Sesame seeds||3 Tablespoon, toasted 3 to 4 minutes until golden|
|Thinly sliced scallions||1 Cup (16 tbs) (White And Light Green Parts)|
|Thinly sliced radishes||1⁄2 Cup (8 tbs)|
|Rice vinegar||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄2 Tablespoon|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Black pepper||To Taste|
|Hot pepper oil||2 Drop (Few Drops, Or To Taste)|
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 375Â°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.