Claypot Glass Vermicelli with Crab

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

1 crab

150g glass vermicelli / tunghoon


45ml Chinese cooking wine

90ml water

20ml Thai fish sauce

25ml light soy sauce

3 tsp sugar

½ tsp sesame oil

Preparation Instructions:

  1. Soak vermicelli in water for 3 to 4 hours, drain and set aside.
  2. 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.
  3. 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.
  4. 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.

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