Claypot crab beehoon


Claypot crab beehoon



The stars in this recipe : Mud crabs and thick vermicelli



Other ingredients in recipe



You can avoid dramatic killing of live crabs by freezing them 3-4 hours prior to cooking, this slows down their metabolism and put them to deep sleep.



Melt butter over low heat in a deep pot



Brown ginger til fragrant



Pour in fish stock into pot. Bring to boil



Add in evaporated milk and crab pieces



Cook crabs for few minutes or until it turned red.



Place the precooked thick vermicelli into claypot.



Add baby xiaobai, xiaohsing wine, fish sauce, spring onion, white pepper.

Mix well and let cook for another 1 minute. Scoop all ingedient and soup into claypot on top of vermicelli. Drip sesame oil on top and garnish with fried shallots



Serve hot


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  • 1. 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
  • 2. Melt butter in a deep pot over low heat
  • 3. Brown ginger until fragrant. Pour in fish stock, turn heat to high and bring to boil. Add evaporated milk.
  • 4. Then immediately place crab pieces into pot and let cook for few minutes until it turned red.
  • 5. Meanwhile, put cooked vermicelli into claypot.
  • 6. Turn heat to medium and add xiaobai, wine, fish sauce, and pepper into pot. Mix well and continue cook for 1 minute.
  • 7. Scoop onto vermicelli inside claypot. Drizzle sesame oil on top and garnish with fried shallots.
  • 8. Serve hot

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Full time homemaker with cooking passion to make every simple dish distinctively delicious. Driven by ingredient pairings, marrying the right ingredients, method and crucial steps, in ensuring meals turn ...