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

Garnish

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.

Drunken Crabs

2 mud crabs (fairly large ones)
1 tbsp shredded ginger

Sauce
1 tsp light soy sauce
400ml Shao Hsing Hua Tiau wine
2 tbsp honey
1 tbsp soft brown sugar
1 tbsp marmite sauce

Clean the crabs, remove the shell and cut into half. Heat oil in a wok and deep-fry crabs for 1 minute. Dish out and drain.

Remove the oil, leaving only one tablespoon in the wok. Add ginger and fry until fragrant. Pour in the wine and add the remaining sauce ingredients. Bring to the boil, then reduce the heat and simmer for 2-3 minutes. Keep stirring the sauce to prevent it from burning.

Add the crabs and stir briskly to coat the crabs with the sauce. Reduce the heat and simmer until the sauce thickens. Dish out and serve.

Black Pepper Crabs in Claypot

Original Recipe by Amy Beh

2 big crabs, cut into bite-sized pieces

2 stalks spring onion, cut into 3-4cm lengths

1 sprig coriander, cut into 3-4cm lengths

3cm piece ginger, shredded

1 tbsp coarsely-ground black pepper

1 tsp sesame oil

2 tbsp oil

Ingredients (A)

½ tsp chicken stock granules

¼-½ tsp salt or to taste

Seasoning (combined)

6 tbsp chicken stock or water

¾ tsp sugar or to taste

1 tsp light soy sauce

Lightly season crabs with ingredients (A) for 10-15 minutes.

Heat oil and sesame oil in a claypot and add half portion of ground black pepper. Sauté until fragrant, then add in ginger and seasoned crabs. Stir-fry for 1-2 minutes. Add in combined seasoning ingredients and sprinkle over remaining black pepper. Cover and cook for 8-10 minutes or until crabs are fully cooked.

Garnish with spring onion and coriander.