Martin Yan - Fun See Noodle Crab Cakes

Fun See Noodle Crab Cakes

Makes: 3 servings

Ingredients:

1/2 ounce dried bean thread noodles
1/2 lb. medium shrimp, peeled, de-veined, and minced
1/2 lb. cooked crabmeat, flaked
1/2 cup Japanese-style bread crumbs(Panko)
1/4 cup chopped onions
2 Tbsps. chopped cilantro
1 Tbsp. red curry paste
1 Tbsp. fish sauce
2 tsps. cornstarch
Japanese-style bread crumbs(Panko) for coating
About 1/4 cup vegetable oil
Flying fish roe(Tobiko)

Cooking:

1. Soak bean thread noodles in warm water to cover until softened, about 15 minutes; drain. Cut into 2-inch lengths.

2. Place bean thread noodles in a bowl with remaining filling ingredients; mix well. Divide filling into 6 equal portions. Shape each portion into a patty about 2 1/2-inches wide and 1/2-inch thick. Coat with breadcrumbs; shake to remove excess.

3. Place a wide frying pan over medium heat until hot. Add oil, when oil is hot, add half of the crab cakes and pan-fry, turning once, until golden brown, 3 to 4 minutes on each side. Remove and drain on paper towels. Cook remaining patties, adding oil as needed.

4. Arrange on a serving platter and garnish with fish roe, if you like.

Recipe adapted from Martin Yan’s Asian Favorites (Ten Speed Press)