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Serves: 4 persons |
| Ingredients: |
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2 whole crabs (about 2 lbs/1 kg) |
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1 tablespoon oil |
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7 cloves garlic, peeled and left
whole |
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2 slices lean bacon, cut into 1-in (2 1/2-cm) pieces |
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2 coriander roots, cut in half |
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2 in (5 cm) ginger, sliced |
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1 teaspoon white peppercorns, crushed |
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8 oz (250 g) dried glass noodles (bean threads or
cellophane noodles) soaked in cold water to soften for 5 minutes
and drained |
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1 teaspoon butter |
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1 tablespoon soy sauce |
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2 spring onions, cut in 1 1/2-in
(4-cm) lenghts |
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1 spring coriander leaves (cilantro) |
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Stock |
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2 cups (5oo ml) Thai Chicken Stock |
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2 tablespoons oyster sauce |
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1 tablespoon soy sauce |
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2 teaspoons fish sauce |
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1 teaspoon sesame oil |
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2 teaspoons brandy or whisky |
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2 teaspoons sugar |
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| Preparation: |
1. |
Place all the Stock ingredients in pan, bring to
a boil and simmer for 5 minutes. Remove from the heat and set aside
to cool. |
2. |
Clean each crab by scrubbing it briskly with a brush.
(If still alive, make sure the pincers are tied securedly.) Rinse
well with cold water. Using a cleaver or a heavy knife, cut the
crab in half, then halve it again. Chop off the pincers, crack them
and set aside. Remove the shell, scrape it out and set aside any
roe. |
3. |
Heat the ol in a large claypot or heatproof casserole.
Stir-fry the garlic over high heat till lightly brown. Add bacon
and stir-fry for one minute. Add crab, coriander roots, ginger and
peppercorns. Stir-fry for 3 minuters. |
4. |
Add glass noodles, butter, soy sauce and Stock. Mix
will, cover and cook over high heat for 15-20 minutes or until crabs
are cooked. Stir in spring onions and rarnish with cilantro. Serve
hot. |
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