Claypot crab beehoon RecipePrint This
- 2 live mud crabs weighing 500g, cleaned and parts into pieces
- 250g thick vermicelli
- 2 tbspn salted butter
- 6 slices ginger
- Fish stock ( 600 ml boiling water + 1 cube fish stock/ chicken stock) set aside
- 1 cup evaporated milk
- Handful of baby xiaobai
- 3 stalks spring onion, cut into 2 inches long
- 2 tspn fish sauce
- 3 tbspn xiaohsing wine
- 3 dashes white ground pepper
- 1/8 tspn sesame oil
- 2 tbspn fried shallots
Cook vermicelli until al dente. Drain and set aside. Prepare fish stock by mixing hot boiling water 600ml with 1 cube of fish stock. Set aside
Melt butter in a deep pot over low heat
Brown ginger until fragrant
Pour in fish stock, turn heat to high and bring it to boil
Add in evaporated milk.
Then immediately place in crab pieces, let cook until it turned red
Turn heat to medium and add xiaobai, wine, fish sauce, and pepper into pot. Mix well and continue cook for 1 minute.
Meanwhile, put cooked vermicelli into claypot.
Scoop soup and ingredients onto vermicelli.
Drizzle sesame oil on top and garnish with fried shallots.