Crab Bee Hoon
Crab bee hoon is a Singapore zi char dish that is usually served in a claypot with mud crabs and thick bee hoon. The soup taste similar to our fish soup as it also has evaporated milk added to the broth. It is an extremely easy to cook dish and you will be surprised how fast and quick to whip up this yummy and delicious Singapore delicacy!
- 1 kg Sri Lanka Mud Crab
- 4 slices Ginger 2 slices for steaming the crab, 2 slices for stock
- 1 tbsp White Bait
- 1 tbsp Dried Scallops soaked
- 200 gm Napa Cabbage
- 4 tbsp Evaporated Milk
- 1 tsp Fish Sauce
- 1 litre Chicken Stock
- 1 tbsp Hua Diao
- 1 stalk Spring Onion chopped
- 250 gm Thick Bee Hoon
- 1 tbsp Butter
- 1 tsp Dried Sole Fish Powder
- Pinch of White Pepper
Prepare the live crabs
Take a sharp knife and pierce it through the tip of the tail flap.
Once the crab stopped moving, remove the strings.
Take a brush to wash away all the mud and dirt that is on the crab body.
Deshell the crab by pulling apart the crab shell.
Remove the gills and phalanges.
Cut crab into halves and separate the claws and legs.
Prepare a steamer with boiling water.
Steam the crabs for 8 mins with 2 slices of ginger and hua tiao wine.
Remove from heat and set aside.
Crab Bee Hoon
Heat a pot with oil and add the ginger in.
Add in the white baits and dried scallops and fry for another 5 mins or until golden brown.
Add in the butter and fry the crab shells for 2-3 mins.
Add in the chicken stock and simmer for 15 mins.
Add in the napa cabbage and simmer for 20 mins.
Season the broth with dried sole fish powder, fish sauce and pepper.
Add in the crabs and the bee hoon. Simmer for 5 mins.
Add in the evaporated milk and sprinkle green onions to garnish.
- If you do not like to handle live crabs, put them into the freezer and let it fall into coma before removing the strings to clean the crabs up and remove the tail flap, crab shells and the gills