CRAB SOTANGHON BITES

INGREDIENTS:

180g vermicelli

280g (10oz.) crab meat

5 tbsp. coconut milk

1 tsp. chili paste

1 tbsp. patis (fish sauce)

3 pcs. eggs beaten

1tbsp. curry powder

2 tsp. dried basil leaves

Vegetable oil

Lettuce leaves

½ cucumbers (sliced)

12 pcs. Basil leaves

PROCEDURE:

1. Preheat the oven to 210 degrees C (425 degrees F)

2. Cook vermicelli for 3 minutes in a large pot of boiling water, drain and set aside.

3. Brush some small (4 cm- 1-1/2 wide) molds or ramekins with oil and place a basil leaf into each one.

4. Divide the vermicelli among the molds, forming the little nests.

5. In a bowl, combine the crab meat, coconut milk, curry, beaten eggs, patis (fish sauce), dried basil leaves and chili paste.

6. Baked for 15 minutes.

7. Serve hot and cold with a few salad leaves on the side and some sliced cucumber.