I had always been intimidated to make this dish, as I did not know how to produce the required crab fat. But once I saw crab fat in jars at the supermarket (not in the UK, of course)! Anyway, don’t worry, crab spread is a fair substitue. Here is my version–based on memory, and after checking other blogs I’m surprised that my version comes close!
You don’t have to have all the ingredients. I had this dish this morning (brunch!) without most of the garnishing like pork crackling and smoked fish. I didn’t bother to boil an egg as well, and I forgot I had some lemons!
oil for frying
garlic (5 cloves, minced)
pork (est. 100g, minced or diced)
shelled prawn/shrimp (est. 6 prawns or shrimp equivalent)
crab spread (75g jar; the original recipe uses crab fat!)
salt and fish/Thai sauce
pork crackling/rind (crushed)
shredded smoked fish (mackerel or blackfin scad)
chopped spring onion
lemon (or calamansi – citrofortunella microcarpa)
For the sauce
- Saute garlic
- Add pork until browned and fat has come out
- Add prawn/shrimp until cooked
- Add the crab spread (or crab fat)
- You can add a bit of water if the sauce is becoming too thick—it should be liquid enough to coat the noodles
- Add salt and Thai sauce to taste
- Cook the rice noodles as indicated in the packet
- Top the noodles with the sauce, or mix them together—your choice!
- Garnish, and serve with a slice of lemon to squeeze