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Crab Vermicelli

Crab Vermicelli

Prep Time 20 minutes
Cook Time 25 minutes

Ingredients
  

  • 1 mud crab (600g) ($33.60)
  • 150 g rice vermicelli ($0.85)
  • 100 g butter ($2.06)
  • 4 slices 4 ginger ($0.06)
  • 2 cups 2 cups chicken stock (~$1.67)
  • 2 tbsp oyster sauce ($0.186)
  • 1 tbsp  ight 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  tsp sesame oil ($0.089)
  • 1 tsp  tsp peppercorns (pounded) ($0.29)
  • spring onion (4cm lengths) ($0.10)

Instructions
 

  • 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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