Ease of Preparation: Medium
Yield: 2-3 servings
Ingredients:
- 2 whole fresh snow crab (1 ½ lbs or 675 g each)
- 1 ½ cups (360 ml) chicken stock
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon (5 ml) Shaoxing wine
- 3 tablespoons (45 ml) peanut oil
- 2 garlic cloves, minced
- 1-inch piece of ginger, minced
- 2 scallions, crushed and cut into 3-inch pieces
- 1 small red chili, seeded and chopped
- 5 ounces (150 g) vermicelli noodles, soaked in water
Method:
Clean and prepare the crab. Break it into pieces.
In a bowl, mix together chicken stock, soy sauce, sesame oil, and Shaoxing wine. Set aside.
Heat peanut oil in a wok over medium-high heat.
Add garlic, ginger, scallions, and red chili, and cook for 1-2 minutes, or until fragrant.
Add crab pieces to hot oil, and cook for 2-3 minutes, or until slightly pink.
Remove excess oil, add reserved chicken stock mixture and bring to a simmer.
Drain soaked vermicelli noodles and add noodles to the simmering stock and crab.
Cover with a lid, and cook for 6-8 minutes.
Remove from heat and toss all ingredients together one last time.
Serve individual portions of hot noodles and crab with excess broth.