Ingredients -
800g crabs
5 slices of ginger
25g of butter
4 cloves of garlic (smash it gently)
3/4 tsp White peppercorn, lightly crushed (I use black) put more if u like
4pcs of coriander roots - 3cm stems
2 sprigs of chinese celery stems - cut into 3cm long
200ml chicken stock
50g pork belly (thinly sliced) or use bacon x3 long strips
Sauce mixture -
1.5 tbsp oyster sauce
2 tbsp chinese wine
2 tsp fish sauce
1 tsp sugar
1.5 tsp dark soya sauce
Steps -
1. Heat up wok, add butter and fry the garlic till fragrant.
2. Add coriander roots, chinese parsley stems, ginger, peppercorns n fry for a min.
3. Then add crabs.
4. Add 200ml chicken stock and all sauce mixture.
5. Cover and let crabs simmer for 2-3 mins.
6. In another claypot - sauté bacon.
7. Add vermicelli, pour the point 5 over and stir well. Cover and simmer for abt 5 mins. You should see dry up n vermicelli soften too.
Serve!
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