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CRAB BEE HOON
INGREDIENTS
2 Sri Lankan mud crabs (about 700g each)
450ml vegetable oil
300g bee hoon, soaked in tap water for 30 minutes
460ml water
200g beansprouts
2 pieces garlic, minced finely
3 slices ginger, sliced to 1cm thick
500ml store-bought chicken stock
1 Tbs light soya sauce
1 Tbs corn starch
1 Tbs hot water
Spring onions cut to 4cm-long, salt, sliced chilli and white pepper to taste
METHOD
1. To kill the crab, turn it over and use a cleaver to open a triangular flap at the bottom. Place the cleaver in the centre and use a mallet to hammer it until the crab is sliced into half without breaking its shell. Rinse crab under running water.
2. Untie string around the pincers and use a cleaver to chop off both pincers. Set aside.
3. Grab a bunch of crab legs in each hand and break the crab from the main shell to reveal gills (below). Slice off the gills with a cleaver and discard them. Chop each of the two crab portions in half.
4. Drain excess water from the shell and remove white membrane inside. Discard.
5. Use a mallet to crack the pincers slightly. Set aside.
6. Scrub off mud and dirt at the side of the shell. Set aside.
7. In a wok set over high heat, add 200ml vegetable oil and swirl it around the wok to grease it. Heat up the oil for two to three minutes.
8. Add bee hoon. Fry 5 to 10 minutes till it is lightly charred. Remove from wok and set aside.
9. In the same wok, add another 200ml of vegetable oil and crab pieces, starting with the pincers and shell, as they take a longer time to cook.
10. Cook for about three minutes till the shell and claws turn red. To cook each part, tilt the wok so that the crab pieces are closest to the fire.
11. Add remaining crab pieces into the wok and stir in 100ml of water. Cover the wok and cook for about eight minutes. Remove crab from wok. Set aside.
12. In the same wok, add 50ml of vegetable oil and 360ml of water. Add bean sprouts, minced garlic, ginger slices and bee hoon that was fried earlier. Stir-fry for five minutes.
13. Pour 500ml chicken stock into the wok and add pre-cooked crab pieces. Stir-fry for five minutes.
14. Add 1 Tbs of light soya sauce and a mixture of 1 Tbs of corn starch and 1 Tbs of hot water into the wok. Fry contents for about one to two minutes until the gravy thickens. Add sliced spring onions and salt to taste.
15. Scoop onto a large platter. Garnish with sliced chilli and white pepper. Serve.
Serves four
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