Tested Recipe with Slight Adjustment Adapted from Madam Choong’s Noodle Secrets
3 pieces dried chilli (cut into sections)
½ tsp Sichuan peppercorn
½ tsp black peppercorn (crushed)
5 cloves garlic (smashed)
5 slices ginger
150g glass vermicelli / tunghoon
45ml Chinese cooking wine
20ml Thai fish sauce
25ml light soy sauce
3 tsp sugar
½ tsp sesame oil
- Soak vermicelli in water for 3 to 4 hours, drain and set aside.
- Turn the crab oven with abdomen facing up, insert 1 chopstick in the centre of crab’s abdomen. Remove crab shell, scrape off the gills and cut off claws (front legs). Cut claws into 2 pieces and crack the shell with a knife. Cut crab’s abdomen into 2 or 4 pieces, scrub, wash and drain. Set aside.
- Heat up 3 tbsp of oil in a claypot, saute dried chilli till fragrant. Add in Sichuan peppercorn, black peppercorn, garlic and ginger slices, stir-fry for a while.
- Add in crab and briefly stir-fry, cover with lid and simmer for 1 minute. Remove lid, add in glass vermicelli and seasonings accordingly, cover with lid again, bring to a boil. Turn off heat and serve.