Recipe Ingredient
- 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
Instructions
- 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.
