Chili Crab Stuffed Rice Noodles Recipe

Name: Chili Crab Stuffed Rice Noodles
Prep time: 30 min
Cook time: 15 min
Total time: 75 min
Ingredients: 8 ounces crabmeat, picked through for shells; 1 tablespoon minced hot red chilies; 2 teaspoons sambal chili sauce; 1 teaspoon sriracha hot sauce; 3 cloves garlic, finely minced; 3 tablespoons sliced green onions; 2 tablespoons chopped cilantro; 1/2 teaspoon lemon zest, optional; 1/4 teaspoon sesame oil, plus more to grease plate; 1 rounded tablespoon mayonnaise; 8 to 10 rice paper spring roll wrappers; 1 tablespoon vegetable oil; toasted sesame seeds; 1/2 cup water; 1/4 cup rice vinegar; 2 tablespoons oyster sauce; 2 tablespoons ketchup; 1/4 teaspoon sesame oil; 1 1/4 teaspoons cornstarch

Cook Time: 15 minutes

Rice paper wrappers have always intrigued me. Whenever I find myself with a few extra sheets, I get creative and try to think of unique ways to use them. For instance, Ive experimented with steaming fish in them and even using them as casings for sausage. While those attempts didnt quite work out, my persistence paid off in the end! These chili crab stuffed noodles were a hit easy to make, fun to eat, and incredibly delicious.

Heres what you need to know before you start:

Rice paper can be found at most large grocery stores with an Asian foods aisle. They come in various sizes, and youll likely see both regular and brown rice versions. Both work perfectly fine for this recipe.
The key to rolling rice paper is timing. If you wait too long after dipping the wrappers in water, they become too soft and sticky to handle. If you roll them too soon, they wont stretch enough to hold the crab filling. With a bit of practice, youll nail the timing, and the assembly will be a breeze.
Although I loved the crab filling in this recipe, feel free to get creative with your filling! This is more of a technique than a strict recipe, so mix it up if you like!

Ingredients

This recipe is designed to yield 2 servings. You can easily adjust ingredient amounts, but keep in mind the cooking times and steps will stay the same.

8 ounces crabmeat, picked through for shells
1 tablespoon minced hot red chilies, plus more for serving
2 teaspoons sambal chili sauce
1 teaspoon Sriracha hot sauce
3 cloves garlic, minced
3 tablespoons sliced green onions, plus more for serving
2 tablespoons chopped cilantro
1/2 teaspoon lemon zest (optional)
1/4 teaspoon sesame oil, plus more to grease the plate
1 rounded tablespoon mayonnaise
8 to 10 rice paper spring roll wrappers
1 tablespoon vegetable oil
1 teaspoon toasted sesame seeds for garnish (optional)

For the Sauce:

1/2 cup water
1/4 cup rice vinegar
2 tablespoons oyster sauce
2 tablespoons ketchup
1/4 teaspoon sesame oil
1 1/4 teaspoons cornstarch

Directions

Step 1: Start by combining crabmeat, minced red chilies, sambal chili sauce, Sriracha, garlic, green onions, cilantro, lemon zest, sesame oil, and mayonnaise in a mixing bowl. Stir everything together until well combined. Cover and refrigerate for 30 to 60 minutes.

Step 2: Grease a plate or tray with sesame oil and set it aside.

Step 3: Dip each rice paper wrapper in warm water for about 4 seconds, then transfer it to a clean plate or countertop. Place about 3 rounded teaspoons of the crab mixture in the center of each wrapper, spacing them about 1 inch apart.

Step 4: Once the rice paper has softened and become flexible, gently fold it over the crab filling, pressing lightly to seal the edges. Fold in the outside 1/2-inch of the wrapper on either side, then continue rolling tightly to form a noodle-like shape, making sure the seam is on the bottom.

Step 5: Transfer the rolled noodles to the prepared oiled plate. Keep a little space between each noodle so they dont stick together. Once all of the filling is used up, refrigerate the noodles until you're ready to fry them.

Step 6: To make the sauce, combine water, rice vinegar, oyster sauce, ketchup, sesame oil, and cornstarch in a small saucepan. Whisk thoroughly until the cornstarch is dissolved. Bring the mixture to a boil over medium-high heat, stirring frequently. Allow it to simmer for about 2 minutes until the sauce thickens and becomes shiny, resembling the consistency of a thin gravy. Remove from heat and set aside.

Step 7: Heat 1 tablespoon of vegetable oil in a nonstick pan over medium-high heat. Add the stuffed noodles to the pan and cook until golden brown on both sides, about 3 minutes per side, and the filling is heated through.

Step 8: Once the noodles are done, serve them topped with the warm sauce. Garnish with toasted sesame seeds, sliced green onions, and minced red chilies, if desired. Enjoy!

Nutrition Facts (Per Serving)

Calories: 492
Fat: 15g (20% DV)
Saturated Fat: 3g (13% DV)
Cholesterol: 113mg (38% DV)
Sodium: 1314mg (57% DV)
Carbohydrates: 62g (22% DV)
Dietary Fiber: 3g (11% DV)
Total Sugars: 5g
Protein: 25g (50% DV)
Vitamin C: 16mg (18% DV)
Calcium: 153mg (12% DV)
Iron: 2mg (9% DV)
Potassium: 518mg (11% DV)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary based on your individual calorie needs.

Chili Crab Stuffed Rice Noodles is a unique and flavorful dish that combines the best of two culinary traditions: Asian street food and sophisticated seafood cuisine. This dish features crab meat wrapped in soft rice paper, stuffed with a spicy and aromatic filling, then pan-fried to golden perfection. The result is a crispy exterior with a warm, savory crab center, all complemented by a tangy, flavorful sauce. But what makes this dish even more interesting is the story behind it, its regional variations, and its interesting place in culinary traditions.

History of Chili Crab Stuffed Rice Noodles

The origins of this dish lie in the creative fusion of Southeast Asian flavors, where rice paper, commonly used for spring rolls, is combined with the rich, tender texture of crab meat. Rice noodles have long been a staple in Asian cuisine, particularly in Vietnam, Thailand, and China, while chili crab is an iconic dish in Singapore and Malaysia, known for its fiery, spicy sauce made with chili, garlic, and crab. The combination of these elements in a stuffed noodle format is relatively modern, influenced by contemporary street food innovation and the growing trend of combining ingredients in new ways. It reflects how Asian cuisines continually evolve and incorporate fresh ideas, while still staying true to their rich culinary heritage.

Regional Features and Variations

This dish is heavily influenced by the flavors of Southeast Asia, especially Singaporean and Malaysian cuisine, where chili crab is a beloved local dish. However, while chili crab is typically served as a stew with a thick, spicy sauce, the stuffed rice noodle variation adds a unique twist. The use of rice paper to enclose the crab mixture is a nod to Vietnamese spring rolls, which are often filled with a variety of proteins and vegetables. In some variations, you might find the dish incorporating other ingredients like shrimp or vegetables, depending on regional preferences or personal taste.

Distinctive Characteristics of Chili Crab Stuffed Rice Noodles

What sets Chili Crab Stuffed Rice Noodles apart from similar dishes is its unique combination of textures and flavors. Traditional chili crab is served in a sauce, typically with the crab's shell left intact, while this version features crab meat stuffed inside rice paper and pan-fried to create a crispy exterior. Unlike regular spring rolls, which are usually served cold or fresh, these stuffed rice noodles are cooked until golden brown, giving them a satisfying crunch that contrasts beautifully with the tender crab filling. Additionally, the use of sambal and sriracha sauces in the filling adds an extra layer of spice and complexity, setting it apart from the more straightforward chili crab dishes.

Where Is It Typically Served?

Chili Crab Stuffed Rice Noodles is a dish that can be found in various street food markets and casual eateries across Southeast Asia, especially in Malaysia and Singapore, where chili crab holds a place of pride in the local culinary scene. In more contemporary settings, it is also served in upscale restaurants that specialize in fusion cuisine. Due to its combination of street food appeal and refined flavors, its perfect for both casual family meals and special occasions. The dish is often enjoyed as part of a larger feast, alongside other seafood or rice-based dishes.

Fun Facts About Chili Crab Stuffed Rice Noodles

The dish uses rice paper, which is traditionally made from rice flour and water, and is commonly used to make spring rolls or wraps in Vietnamese and Thai cuisines.
Chili crab is a signature dish of Singapore, and it was first introduced in the 1950s. It quickly became a popular dish in seafood restaurants across the country.
In traditional chili crab recipes, the sauce is often served with bread or fried mantou buns to soak up the flavorful broth. In this version, the rice noodles provide a similar texture, soaking up the savory sauce beautifully.
The creative combination of crab and spicy chili sauce is thought to have been influenced by the Chinese community in Southeast Asia, who introduced crab into the local culinary tradition, adding local spices to suit regional tastes.
While this recipe calls for crab, it can easily be adapted to include other seafood like shrimp or even chicken, making it versatile for different tastes and dietary preferences.

AI Audio version of the recipe is available!

You can listen to this recipe in AI audio format. Simply click the play button below to listen to the content in a format that suits you best. It’s a great way to absorb information on the go!

FAQ about Chili Crab Stuffed Rice Noodles Recipe

Leftover chili crab stuffed rice noodles should be stored in an airtight container in the refrigerator. They can be kept for up to 2-3 days. Reheat in a non-stick pan with a small amount of oil or in the microwave, but be careful not to overcook, as the rice paper may become too soft and sticky.

Yes, you can freeze the uncooked stuffed noodles. Lay them flat on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container. To cook from frozen, simply fry them as instructed, adding a few extra minutes of cooking time.

Absolutely! The recipe is versatile, and you can substitute the crab with other proteins such as shrimp, chicken, or even a vegetarian filling like mushrooms, tofu, or a mix of veggies. Just make sure to adjust the seasoning to match your choice of filling.

You can use any variety of rice paper, either regular or brown rice paper, depending on your preference. Both work well for this recipe. Just make sure to dip the rice paper in water for the right amount of time—too long, and it will be too soft to handle; too short, and it won't be flexible enough.

Yes, you can make the chili crab filling ahead of time. Simply prepare the filling, cover it, and store it in the refrigerator for up to 24 hours. This will also allow the flavors to meld together, enhancing the taste.

You can prepare the stuffed noodles ahead of time. After rolling them, place the noodles on a greased plate or tray, cover with plastic wrap, and refrigerate until you're ready to fry them. Just make sure they don’t stick together by keeping some space between each noodle.

For frying, it's best to use a neutral oil with a high smoke point, such as vegetable oil or canola oil. These oils will help crisp up the rice paper without adding any overpowering flavors.

Yes, the sauce can be made ahead of time. Once it's prepared and cooled, store it in an airtight container in the refrigerator for up to a week. Reheat the sauce before serving, if desired.

This can happen if the rice paper was too soft or not firm enough when rolling. Make sure to dip the rice paper in water for about 4 seconds, allowing it to become pliable but not overly wet. Also, be gentle when flipping the noodles and try to avoid overcrowding the pan.

Chili crab stuffed rice noodles are best served hot, topped with the warm sauce, and garnished with toasted sesame seeds, sliced green onions, and minced red chilies for an added touch of flavor and color.

Comments

Jason Davis

07/09/2023 12:30:18 AM

The flavor was fantastic! However, I didn't have a non-stick pan and tried using my cast iron instead. Unfortunately, it didn't work out. Still, the taste was amazing.

Matthew Wilson

08/12/2023 09:16:14 PM

Oh no! My noodles completely fell apart. I ended up with a bit of a noodle scramble. However, the overall flavor was quite good. I paired it with a vegetable stir fry.

Linda Flores

10/15/2023 11:30:41 AM

The flavor is amazing! The recipe is simple to follow, with clear instructions in the video. I might have not had the heat high enough when cooking as the dish fell apart when flipped. Despite that, it still turned out delicious, and we finished every last bite of the not-so-perfect noodles. I plan to give it another go in the future. Thank you, Chef!

audio version

Cook Time: 10 minutes