🧂 Ingredients
- 2 medium Mud crabs(cleaned and cut into serving pieces)
- 200 g Thick rice vermicelli (bee hoon)(soaked in hot water for 10 minutes until soft, then drained)
- 1 liter Prawn stock(or chicken stock)
- 1 tbsp Butter
- 2 cloves Garlic(minced)
- 1 inch piece Ginger(sliced)
- 1 inch piece Galangal(sliced (optional))
- 1.5 tbsp Fish sauce(or to taste)
- 0.25 tsp White pepper(freshly ground)
- 0.5 cup Evaporated milk
- for garnish Cilantro (coriander leaves)
👨🍳 Instructions
- 1
Prepare the prawn stock (optional): In a pot, heat oil over medium heat. Add prawn heads and shells and stir-fry until they turn bright orange and liquid evaporates. Add water, bring to a boil, then simmer for 15 minutes. Strain and set aside.
- 2
Soak the bee hoon in hot water for about 10 minutes until soft and pliable. Drain and rinse with cold water to stop the cooking process. Set aside.
- 3
In a wok or large pot, melt the butter over medium heat. Add minced garlic, sliced ginger, and galangal (if using). Sauté until fragrant.
- 4
Add the cleaned and cut crab pieces to the wok and stir-fry to coat with the butter and aromatics. Pour in the prawn stock (or chicken stock) and season with fish sauce. Bring the broth to a boil.
- 5
Reduce the heat to a simmer, cover, and cook for 7-8 minutes, or until the crabs are fully cooked and turn bright red. Stir in the evaporated milk and white pepper.
- 6
Add the soaked bee hoon to the pot, gently submerging the noodles in the broth. Cook for another 5-10 minutes, or until the noodles are tender and have absorbed the flavors. Taste and adjust seasoning if needed.
- 7
Ladle the crab bee hoon soup into bowls and garnish with fresh cilantro.
💡 Pro Tips
- ✓For a richer flavor, use fresh mud crabs.
- ✓If prawn stock is not available, good quality chicken stock can be used.
- ✓Adjust the amount of fish sauce to your preference.
- ✓Serve immediately for the best texture and flavor.
🔄 Variations
- Add some leafy greens like bok choy or chye sim towards the end of cooking.
- For a spicier version, add a sliced bird's eye chili with the garlic and ginger.