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–+ servings

Crab Beehoon Soup

DIY: ~$38 for 1kg
Dine out: ~$70 for 1kg (Melben Seafood)
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Prep Time 30 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 2  mud crabs ($34.80)
  • 800 g thick beehoon ($2.20)
  • 150 g butter ($3.09)
  • 6  slices ginger ($0.09)
  • 6  bunches baby bok choy ($0.51)
  • 6  cups chicken stock (~$5)
  • 0.50  cup evaporated milk ($0.50)
  • 2 tbsp Chinese cooking wine ($0.834)
  • 4  tbsp salt ($0.34)
  • 1 tsp white pepper ($0.091)

Instructions
 

  • Kill live crabs, wash thoroughly and cut into pieces. Drain dry.
  • Heat wok over medium fire, add butter and let it melt. Add ginger and saute till fragrant.
  • Add crabs to wok and stir fry for a while till partially cooked, for about 3-4 minutes. (or simply skip this step if desired)
  • Remove crabs from wok and set aside. Add chicken stock, evaporated milk, shaoxing wine, salt & pepper, and bring the liquid to a boil.
  • Add crabs back into wok and cover wok with lid to allow crabs to cook for about 6-7 minutes. (The rule of the thumb is to cook crabs for 7-8 minutes per pound (0.45kg). If you have 2 crabs, take the average weight of the crabs rather than the total weight.)
  • While crabs are boiling, cook white beehoon and drain dry. Set aside.
  • Once crabs are almost done, add baby bok choy into wok and boil till cooked. Add white beehoon into wok after.
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