Steaming is a simple yet effective way to enjoy the true flavour of this seafood delicacy.
- 2 whole fresh snow crabs (1½ lbs or 675 g each)
- 1 ½ cup (375 ml) chicken stock
- 3 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp Shaoxing wine
- 2½ tbsp peanut oil
- 2 garlic cloves, minced
- 2 cm piece of ginger, minced
- 2 spring onions, crushed and cut into 3-inch pieces
- 1 small red chilli, seeded and chopped
- 150 g vermicelli noodles, soaked in water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- 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, spring onions, and red chlili, 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.