Chili crab stuffed rice noodles

Mix the crab meat with finely diced Fresno chilies, a couple teaspoons of sambal, a generous squeeze of 'charata' (as transcribed), minced garlic, sliced green onions, optional chopped cilantro, a little grated lemon zest, sesame oil and a rounded tablespoon of mayonnaise until thoroughly and evenly combined.

Cover and refrigerate at least 30 minutes to an hour so the flavours meld.

Drizzle sesame oil on a plate and rub it all over so the finished noodles do not stick and tear.

Dip a rice paper wrapper in cold water about three or four seconds and lay it on a plain plate; wait until the starch hydrates and it turns soft and pliable, but not so long that it gets too sticky.

Place about an ounce of filling in the middle in three separate piles with space between for a more noodle-like texture.

Fold the bottom of the wrapper over and press lightly between the piles; roll once more, pulling back to get a tight roll, fold in the ends if wanted, and roll up so the seam ends on the bottom. Transfer to the oiled plate and refrigerate until ready to cook.

For the sauce, whisk cold water, rice vinegar, two tablespoons of oyster sauce, two tablespoons of ketchup, a little sesame oil and a small spoon of cornstarch together cold.

Heat on medium-high, stirring, until it comes to a simmer and thickens to a shiny, thin-gravy consistency. Keep warm.

Heat a little oil in a non-stick skillet over medium-high heat and add the stuffed noodles without crowding, since they stick together.

Cook a couple of minutes per side until nicely browned, backing the heat down to medium if they darken too fast.

Plate, spoon the sauce over so the tops are coated with a little extra pooling on the plate, and finish with toasted sesame seeds, sliced green onion and more red chilies.