Blue swimmer crab with egg noodles

Seafood, fresh ginger shards and spring onions is a great Asian flavour combination. Always buy the freshest ingredients you can afford. This is one of my favourite meal to eat whenever we frequent a Chinese restaurant. If blue swimmers are not readily available, you can substitute with fresh king or tiger prawns, cray fish or mud crabs. It takes less than an hour from stove to table and goes well with a glass of white wine (a good glass of sauvignon blanc is always my favourite).

Serves 2. Bon Apetit!

What you need

2 blue swimmer crabs (each crab cleaned and halved)
3 tablespoons of chinese cooking wine (shao hsing wine) or japanese sake
corn flour (enough to coat crabs)
2-3 spring onions (cut into 2 inch batons)
2 inch fresh ginger (sliced into shards)
2-3 fresh egg noodles
3-4 tablespoon vegetable or sunflower oil
3-4 tablespoon sesame seed oil
250 ml water
salt and pepper to taste

How
1. Marinade cleaned and halved crabs with chinese cooking wine for at least 30 minutes.
2. While the crabs is soaking in the flavour of the wine, cook the egg noodles.
3. In a pot of rapidly boiling water, cook one bundle of egg noodle at a time for 2-3 minutes. Remove each bundle of noodle from the boiling water and refresh under cold water. Toss in sesame seed oil to keep cooked noodles separated. Set aside.
4. Toss marinated crabs in corn flour (enough to coat thoroughly).
5. Heat wok until smoking hot, add vegetable oil. Toss in flour coated crabs into wok and stir fry for 15 minutes. Add sliced ginger shards and spring onions. Stir fry until fragrant and water. Simmer until crabs are cooked.
6. Add cooked egg noodles and toss briefly to absorb the wonderful crab flavours. Serve.