Mini Noodle Baskets with Crab and Avocado

Makes 12 filled baskets


Ingredients:

125g fresh thin egg noodles
vegetable oil for deep-frying
1 ripe avocado
juice of 1 lemon
125g crabmeat, canned or fresh
125g salmon roe


Method:

• Soak noodles in boiling water for 10 minutes. Drain and pat dry with paper towels.
• Heat oil in wok or frying pan until it reaches 190°C (375°F) on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Dip 2 strainers into oil to coat. Place 1 heaping tbsp noodles in larger strainer. Press smaller strainer on top as firmly as possible. Plunge into oil and cook until golden and crisp, 1-2 minutes. Remove from oil. Lift basket from strainers and drain on paper towels. Repeat with remaining noodles. Set baskets aside and allow to cool. You should have 12 baskets.
• Remove pit from avocado. Peel, cut into 12 thin slices and brush with lemon juice.
• Place slice of avocado in each basket. Top with 1 tsp crabmeat and 1 tsp salmon roe. Serve immediately.