Soak vermicelli in room temperature water for 5-10 minutes. Meanwhile, kill the live crab, wash thoroughly to remove dirt, and cut into quarters.
To make the soup stock, add the oyster sauce, light soya sauce, fish sauce, Chinese cooking wine, dark soya sauce, sugar & sesame oil into the homemade chicken stock and stir well. Keep aside.
Heat wok over medium heat and add butter. Once melted, add ginger & black peppercorns and fry till fragrant. Add vermicelli, crab & soup stock mixture into wok. Cover with lid and simmer cook for about 10 minutes.
Add a little hot water (50ml) at the end if all the stock has been absorbed by the vermicelli. Then add spring onion, stir well and cook for another minute.
Ingredients
Directions
Soak vermicelli in room temperature water for 5-10 minutes. Meanwhile, kill the live crab, wash thoroughly to remove dirt, and cut into quarters.
To make the soup stock, add the oyster sauce, light soya sauce, fish sauce, Chinese cooking wine, dark soya sauce, sugar & sesame oil into the homemade chicken stock and stir well. Keep aside.
Heat wok over medium heat and add butter. Once melted, add ginger & black peppercorns and fry till fragrant. Add vermicelli, crab & soup stock mixture into wok. Cover with lid and simmer cook for about 10 minutes.
Add a little hot water (50ml) at the end if all the stock has been absorbed by the vermicelli. Then add spring onion, stir well and cook for another minute.
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