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.
Thai Crab Rice Vermicelli
Ingredients
- 500 g Crab flower or mud, cut into quarters
- 1 chili sliced thinly
- 1 bunch coriander leaves
Spices (grounded or pounded together)
- 1 Tbsp Black pepper corns
- 3 Coriander Root cut into small pieces
- 4 Cloves Garlic
Cooking Sauce
- 1 Tbsp Black Soya Sauce
- 1 Tbsp Fish Sauce
- 1 tsp Sesame oil
- 11/2 cups stock
Instructions
- Prepare the crabs as in here
- In a claypot, first add a tablespoon of oil and the ground spices, and fry until fragrant.
- Add the prepared crabs.
- Add the ingredients of the cooking sauce.
- Close the lid and let it cook for 10 minutes.
- Add toppings of coriander leaves.
- Give it a quick toss and serve immediately.
