1. Saute Ingredients.
Saute garlic, shallots and ginger in
sesame seed oil until fragrant.
Add one cube of no-MSG mushroom stock.
2. Add In.
Add the tomatoes and carrots.
Add mint leaves.
Add seasalt, pepper and shoyu.
Add the crabs.
Add sprigs of coriander leaves.
Cover lid and allow to simmer.
When the crabs are ready, remove them to a bowl,
leaving the rest of the contents in the pot.
3. Add Pasta.
Add half-cooked spaghetti noodles.
Add shimeiji mushrooms.
Add a handful of chopped coriander leaves.
Squeeze lemon juice over.
Close lid and allow the spaghetti to
simmer on low heat until al dente.
Transfer the contents of the pot on to a large serving dish
leaving the gravy. Place the crabs on top of the noodles.
Pour the gravy and the rest of the contents over the crabs.
Garnish with lemon slices and coriander leaves.
Bon Appetite !
Oh, by the way, I am naming this dish Crabs with Pasta, although it is somewhat similar to a previous dish we cooked before : Crabby Spaghetti.
Time of Posting : Monday 22/11 @ 4:10pm
