Crab Mee Hoon
A Singapore Classic by Justin Quek
Servings: 6
Ingredients
- 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
Instructions
- 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.