6 medium size mud crab, peeled after cooked gives you about 250 g meat
1/2 c water to cook the crab with 1 Tsp salt
2 cloves garlic, minced
2 carrots sliced 1 cm thick and long
1 – 2 small carrots cut into match sticks
250 g sliced brown mushrooms
a few sprig of corriander, tear the leaves
2 stalks of spring onion, cut thinly
250 g orrechiette, cooked according to instruction, drain and set aside
60 g butter
1/2 c Sauvignon Blanc
1/8 c chicken stock
2 medium tomatoes
50 g sliced smoked oceans trout
1 avocado,removed seed
5 Tbs lemon juice
3 Tbs water
Cook the crabs with water in a large wok for 15-20 minutes until cooked (turn orange in color). Remove from wok to cool, set aside. Once cool, peel the meats out from the shells. Set aside until later.
Meanwhile cook orrechiette in microwave for 18 -20 minutes. Blend tomatoes, smoked oceans trout, avocado, lemon juice and water until becomes running thick paste; set aside.
Heat oil in frying pan, add butter until melted. Then add garlic fry till fragrant. Next add the carrots, cook for 5 minutes, add in mushrooms, stock, orrechiette, paste (sauce), and cook further 7 minutes . Season with salt and pepper.
Now add the crab meat, spring onion, corriander and wine, toss around to mix in the orrechiette and vegetables for 2 minutes. Check the seasoning.
Serve with some fresh spring onion, chilli flakes and a glass of Sauvignon Blanc.
Note: Sauce is thick. You might want to add more stock or water. You might want to use Parmesan instead of chilli flakes.