Singapore I Noodles
Crab Mee Hoon by Justin Quek
Crab Mee Hoon – a super scrumptious bowl of saucy noodles + chunks of crab, and one of Singapore most delicious dishes.
Recreate it at home with one of Chef Justin Quek’s favourite recipes he graciously shared with us.
His recipe is inspired by Francis (Ah Heng), the chef owner of Tian Jin Hai Seafood, who serves up local stir-fry dishes and specialises in crabs. He might be cooking in this simple hawker stall on McPherson Road, but the ingredients, techniques and his passion tell a story in his dishes. This local hawker centre is one of Justin’s go-to supper places where he always takes his friends and visiting chefs.
Crab Mee Hoon
- 6 Hokkaido Crab Claws
- 3 garlic, peeled and crushed
- 100 gr ginger, peeled and sliced
- 100 gr spring onion, in stick
- 30 ml cooking oil
- 50 ml Chinese rice wine
- 10 gr fresh Coriander leaves
- salt and pepper to taste
- 1.5 l chicken stock
- 300 gr rice vermicelli
- Soak the vermicelli in warm water for 30 minutes to soften it.
- Heat up a wok with oil and fry ginger and garlic with moderate heat until fragrant
- Turn to high fire and stir fry the crab claws until its turn colour, deglaze with Chinese rice wine, add chicken stock and braise the crab for 15 minutes with a lid.
- Put in the vermicelli, spring onion and stir well, cook for another 3 minutes taste and season.
- Dish into a bowl and garnish with coriander leave.