Crab Mee Hoon
A Singapore Classic by Justin Quek
- 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.