Print Options:

Crab Vermicelli

Yields2 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

 1 mud crab (600g) ($33.60)
 150 g rice vermicelli ($0.85)
 100 g butter ($2.06)
 4 slices ginger ($0.06)
 2 cups chicken stock (~$1.67)
 2 tbsp oyster sauce ($0.186)
 1 tbsp light soya sauce ($0.084)
 1 tbsp fish sauce ($0.034)
 1 tbsp Chinese cooking wine ($0.417)
 2 tsp dark soya sauce ($0.056)
 2 tsp sugar ($0.012)
 2 tsp sesame oil ($0.089)
 1 tsp peppercorns (pounded) ($0.29)
 2 spring onion (4cm lengths) ($0.10)

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.

Nutrition Facts

Servings 2