32min 4 ppl
Crab Bee Hoon
48 minutes
4 people
Medium31–60 min or 7–12 steps
48 min · 8 steps
Medium: 31–60 min or 7–12 steps
424 kcalper person
Protein 30g
Carbs 40g
Fats 16g
About this dish
A Teochew-style zi char classic: whole crab stir-fried until the shells begin to blush, then simmered in a milky, peppery broth with rice vermicelli until every shell turns fully red.
Allergy Info
Dairy, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Fresh Gingerjulienned30 g
- Garlic clovessmashed6
- Spring onionssliced3
Fish & Seafood
- Whole crablive or freshly killed, cleaned and cut into pieces1.2 kg
Dairy & Eggs
- Evaporated milk150 ml
Tins & Jars
- Fish stock1 l
Dried Goods
- Rice vermicellisoaked until pliable300 g
Spices & Seasonings
- White pepper3 g
Oils & Condiments
- Shaoxing Wine40 ml
- Vegetable Oil30 ml
Utensils
- Wok
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Clean the live or freshly killed crab and cut into pieces, cracking the claws lightly.
Approx. 10 minutes
2
Soak the rice vermicelli in warm water until pliable, then drain.
Approx. 6 minutes
3
Heat the vegetable oil in a wok and fry the ginger and garlic until fragrant.
Approx. 5 minutes
4
Add the crab pieces and stir-fry for 3 minutes until the shells begin turning red.
Approx. 3 minutes
5
Pour in the Shaoxing wine, fish stock and evaporated milk, and bring to a simmer.
Approx. 5 minutes
6
Cover and simmer for 12 minutes until every shell has turned fully red and the meat is opaque throughout.
Approx. 12 minutes
7
Season with white pepper, then stir in the drained noodles and simmer for 3 minutes to soak up the broth.
Approx. 3 minutes
8
Ladle into a large bowl and scatter with spring onions before serving.
Approx. 4 minutes
