Thai Crab Rice Vermicelli (ปู วุ้นเส้น)
This dish is so delicious, it is unforgettable. It is actually very easy to prepare, though. As I only have induction hobs in my vacation house, I couldn’t cook this over a stove. I ended up baking it in the oven, which is less than ideal.
Nevertheless, the noodle is still very delicious and the crabs tender and succulent. Thanks to a great crab season. Do not overcook this dish.
Recipe
Thai Crab Rice Vermicelli
- Prep
- 0 min
- Cook
- 0 min
- Total
- 0 min
- Serves
- 0
Ingredients
- 500 gCrab, flower or mud, cut into quarters
- 1chili, sliced thinly
- 1bunch coriander leaves
Spices (grounded or pounded together)
- 1 TbspBlack pepper corns
- 3Coriander Root, cut into small pieces
- 4 ClovesGarlic
Cooking Sauce
- 1 TbspBlack Soya Sauce
- 1 TbspFish Sauce
- 1 tspSesame oil
- 11/2 cupsstock
Method
- 01Prepare the crabs as in <a href="http://www.singaporefood.me/choosing-and-preparing-crabs/" target="_blank">here</a>
- 02In a claypot, first add a tablespoon of oil and the ground spices, and fry until fragrant.
- 03Add the prepared crabs.
- 04Add the ingredients of the cooking sauce.
- 05Close the lid and let it cook for 10 minutes.
- 06Add toppings of coriander leaves.
- 07Give it a quick toss and serve immediately.