International•gourmet

Crab Beehoon Soup

DIY: ~$38 for 1kgDine out: ~$70 for 1kg (Melben Seafood)

Ingredients

Quantities are shown as originally provided.

2 mud crabs ($34.80)
800 g thick beehoon ($2.20)
150 g butter ($3.09)
6 slices ginger ($0.09)
6 bunches baby bok choy ($0.51)
6 cups chicken stock (~$5)
0.50 cup evaporated milk ($0.50)
2 tbsp Chinese cooking wine ($0.834)
4 tbsp salt ($0.34)
1 tsp white pepper ($0.091)

1
Kill live crabs, wash thoroughly and cut into pieces. Drain dry.
2
Heat wok over medium fire, add butter and let it melt. Add ginger and saute till fragrant.
3
Add crabs to wok and stir fry for a while till partially cooked, for about 3-4 minutes. (or simply skip this step if desired)
4
Remove crabs from wok and set aside. Add chicken stock, evaporated milk, shaoxing wine, salt & pepper, and bring the liquid to a boil.
5
Add crabs back into wok and cover wok with lid to allow crabs to cook for about 6-7 minutes. (The rule of the thumb is to cook crabs for 7-8 minutes per pound (0.45kg). If you have 2 crabs, take the average weight of the crabs rather than the total weight.)
6
While crabs are boiling, cook white beehoon and drain dry. Set aside.
7
Once crabs are almost done, add baby bok choy into wok and boil till cooked. Add white beehoon into wok after.