Ingredients:
Whole Crabs – 2, cleaned and rinsed well with cold water
Oil – 1 tblsp
Garlic – 7 cloves, peeled, whole
Lean Bacon – 2 slices, cut into 1 inch pieces
Coriander Roots – 2, cut in half
Ginger – 1 two inch piece, sliced
White Peppercorns – 1 tsp, crushed
Cellophane Noodles – 250 gms, soaked in cold water to soften for 5 minutes and drained
Butter – 1 tsp
Soy Sauce – 1 tblsp
Sprin Onions – 2, cut into 1 1/2 inch pieces
Coriander Leaves – 1 sprig
For the Stock:
Thai Chicken Stock – 500 ml
Oyster Sauce – 2 tblsp
Soy Sauce – 1 tblsp
Fish Sauce – 2 tsp
Sesame Oil – 1 tsp
Brandy – 2 tsp
Sugar – 2 tsp
Method:
1. Mix all the ingredients for stock in a pan.
2. Bring to a boil and simmer for 5 minutes.
3. Remove from heat and keep aside.
4. Cut the crab in half and halve it again.
5. Chop off the pincers and crack them.
6. Keep aside.
7. Remove the shell, scrape it and keep aside any roe.
8. Heat the oil in a large casserole dish.
9. Stir-fry the garlic over high heat till lightly brown.
10. Add bacon and stir-fry for a minute.
11. Add the crab pieces, coriander, ginger and peppercorns.
12. Stir-fry for 3 minutes.
13. Add noodles, butter, soy sauce and stock.
14. Mix well and cover with a lid.
15. Cook over high heat for 20 minutes or until the crabs are cooked.
16. Garnish with spring onions and coriander leaves.
17. Serve hot.
