Singapore Crab Noodles (Crab Bee Hoon) Recipe by Chef Justin Quek
Ingredients
- 6 Hokkaido Crab Claws
- 3 garlic (peeled and crushed)
- 100 grams ginger (peeled and sliced)
- 100 grams spring onion (in stick)
- 30 milliliters cooking oil
- 50 milliliters Chinese rice wine
- 10 grams coriander leaves
- salt (to taste)
- pepper (to taste)
- 1.5 liter chicken stock
- 300 grams rice vermicelli
Instructions
To soften the vermicelli, soak it for 30 minutes in warm water
Ginger and garlic should be heated through in a wok with oil until aromatic
Crab claws are stir-fried over a high heat until they turn color. Deglaze with Chinese rice wine, add chicken stock and braise the crab for 15 minutes with a lid.
Vermicelli and spring onions should be added, then thoroughly mix it. Continue to cook for another 3 minutes. Taste and season
Serve into a bowl and then garnish the dish with coriander leaves.