Tuesday, November 13, 2007

Fried Tom Yam Crab Meehoon

Original Recipe by Amy Beh

  • 2 large meaty crabs, chopped into pieces
  • 450g rice vermicelli (meehoon), soaked for 10-15 minutes or until just soft, and drained
  • 1 tsp chopped garlic
  • 1 tsp chopped shallots
  • 3 leaves white cabbage (wong nga pak), shredded

    Sauce ingredients

  • 250ml chicken stock
  • 1 chicken stock cube
  • 2 tbsp tom yam paste
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp sugar or to taste
  • ½ tsp pepper
  • ½ tsp thick soy sauce


  • 1 tbsp chopped spring onions and coriander leaves

    Heat oil in a wok and fry chopped shallots and garlic until lightly golden and fragrant. Add crabs and combined sauce ingredients. Cook until it boils.

    Add rice vermicelli and white cabbage. Do not stir but cover the wok and cook for 6-8 minutes. Remove the wok cover and toss lightly until well mixed. Dish out and serve with garnishing.

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