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200 g (7 oz) rice noodles 1 bunch of spring onions, finely sliced 1.5 cm (¾ inch) piece of fresh root ginger, peeled and grated 1 garlic clove, finely sliced 1 red chilli, finely chopped 2 tablespoons chopped coriander 1 tablespoon chopped mint ¼ cucumber, cut into fine matchsticks 2 × 175 g (6 oz) cans crabmeat, drained, or 300 g (10 oz) fresh white crabmeat 1 tablespoon sesame oil 1 tablespoon sweet chilli sauce 1 teaspoon Thai fish sauce 16 Chinese pancakes or Vietnamese ricepaper wrappers |
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