kitchen, bathroom & laundry blog
June 14, 2017

Daniel Wilson's Steamed Corn & Crab Rice Noodle w XO chilli

Steamed Crab & Corn rice noodle with XO chilli

Daniel Wilson (Huxtaburger), shares how to make this winter warmer.

Serves 12


1 pkt rolled vietnamese rice noodles
120 gm blue swimmer crab meat, picked & cooked

Corn Puree
4 Sweet Corn
1 Egg
2 Tbsp Coriander, washed and sliced
Salt & Pepper to Taste

XO Chilli Sauce
4 dried scallops, soaked in warm water for 2 hours and drained
50g dried shrimp, soaked in warm water for 2 hours and drained
200g long red chillies, deseeded and finely chopped
50g ginger, peeled and finely chopped
50g garlic, peeled and finely chopped
2 teaspoons sea salt
2 teaspoons sugar
300ml vegetable oil
3 spring onions, finely sliced


Corn Puree

  • Grate the sweetcorn on a box grater and then place in a stainless steel bowl with the egg
  • Cook over a bain marie constantly stirring. Once cooked and it has thickened, strain it through a fine chinois.
  • Mix in the coriander once cooled, season and set aside.


  • Put the scallops on a plate and put the plate in a bamboo steamer over a pot or a wok of rapidly boiling water, cover with the lid and steam for 10 minutes.  Remove the scallops from the steamer and, while still warm, shred with your fingers, separating all the fibres.
  • Pound the shrimp until finely ground in a mortar with a pestle, or grind in a spice grinder.
  • Put all the ingredients, except for the spring onions, in a large heavy-based pot and cook over low heat, stirring occasionally, for about 45 minutes, or until the sauce loses its raw edge and turns deep red.  Remove from the heat and let cool, then stir in the spring onion

To Make The Rolls

  • Cut the noodles into 3 cm long sections and place in the steamer on a baking paper lined tray. Steam for about a minute until just soft enough to unroll the noodle.  Place a good smear of the corn puree on the noodle and then put 10gm of crab on top of that.  Roll up and place on a tray.  You can now refrigerate to steam later or steam to serve straight away.
  • To serve: Steam for 3-4 minutes and serve on a plate with a banana leaf underneath.  Top with the xo chilli sauce and enjoy!

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