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Berwick, North Northumberland: Food-Travel-Culture-Community

Crab chilli is star fish

Sometimes you fall at the first hurdle. I certainly did when I started cooking Yotam Ottolenghi’s gluten free dish: rice noodles with lime and crab chilli oil.

Hot as the fiery furnace – but this is a furnace you want to keep dipping into.

I trekked to the supermarket to get coriander but didn’t check that I had gluten free rice noodles in stock. Doh! No matter. In truth, this dish is good for both gluten freers and gluten imbibers – just use the appropriate noodles. As Yotam says: the star of the show is the crab chilli oil. It’s blooming delicious.

If you’re a crab lover, it’s the supper of gods.

It feels a bit counterintuitive to hoy a pile of brown crab meat into hot garlic, ginger and chilli-infused oil (along with miso and tomato paste) and cook for 30 minutes. But there’s a wonderful alchemy here. A fishy, ozoney intensity that smacks of fish sauce but has a crab-induced sweet and savoury hum.

The chilli oil is hot as the fiery furnace – but this is a furnace you want to keep dipping into. A balancing citrus tang comes from the addition of a healthy slug of lime juice on the hot noodles.

If you’re a crab lover, it’s the supper of gods.

My take on Yotam Ottolenghi’s rice noodles with lime and crab chilli oil from Guardian Feast Issue No.191

Original recipe:

Yotam Ottolenghi – rice noodles with lime and crab chilli oil

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