180 grams SAPPORO LONG KOW Vermicelli (sotanghon)
280 grams crabmeat
5 tablespoons coconut milk
1 teaspoon chili paste
1 tablespoon patis, fish sauce
3 pieces beaten eggs
1 tablespoon curry powder
2 tablespoon dried basil leaves
Preheat the oven to 210°C. Cook Sapporo Long Kow Vermicelli (sotanghon) for three minutes in a large pot of boiling water, drain. Set aside. Brush some small ( 4 cm to 1 1/2″ wide ) molds of ramekins with oil and place a basil leaf into each one. Divide the sotanghon among the molds, forming little nests.
In a bowl, combine the crabmeat, coconut milk, curry, beaten eggs, patis (fish sauce), dried basil leaves and chili paste. Place a tablespoonful of this mixture over the sotanghon. Bake for 15 minutes. Serve hot or cold with a few salad leaves on the side and some sliced cucumbers.
The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.