XO Claypot Crab with Vermicelli (金沙粉絲蟹煲)
Make restaurant-quality XO Claypot Crab with Vermicelli! The noodles are simmered until al dente, then smothered over crabs stir fried in XO sauce!
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 crab ((we used one male and one female mud crab))
- 200 g / 0.44 lb pork mince
- 250 g / 0.55 lb vermicelli
- 1 onion ((finely chopped))
- 1 sprig spring onion/scallion ((finely chopped for garnishing))
- 1/2 clove garlic ((finely chopped))
- 80 g / 0.18 lb XO sauce ((or to taste; reserve 2 tsp for the pork))
- 9 tbsp oil ((3 tbsp for the crabs, 2 tbsp for the pork, 4 tbsp for the noodles, plus more for frying the crabs))
- 1 US cup chicken and pork stock ((or to preference))
- 1/2 tbsp dark soy sauce
- 1 tbsp Shaoxing rice wine
- 1/4 tsp salt ((or to taste))
- 1/4 tbsp sugar ((or to taste))
- 1 tbsp chicken bouillon powder ((1/4 tbsp for the crabs and 3/4 tbsp for the pork))
- 4 tbsp potato starch
Instructions
- 1
Lightly dust the crab shells with the potato starch. You want just enough to coat them without the layer getting too thick.Note: This is just to help absorb and lock in the moisture before it gets fried.
- 2
Heat the oil in the wok or pan on high and put the crab pieces in to fry for 1 minute or until the color just changes to orange.Note: This step is just to seal the juices in, so don't leave it to cook for too long.
- 3
Transfer the semi-cooked seafood onto a plate for later. Pour out the oil until you have about 3 tbsp left.
- 4
Turn the heat to medium and add half the chopped garlic and onion to cook for 30 seconds or until fragrant.
- 5
Increase the heat up to high, then add the semi-cooked crabs into the wok and stir fry it with the XO sauce (leave 2 tsp behind for the mince), 1/4 tbsp sugar and 1/4 tbsp chicken bouillon powder for 1 minute or until cooked.
- 6
Pour the contents into a serving bowl, plate or claypot.
- 7
Turn the heat back to medium and pour 2 tbsp oil in. Add the remaining garlic and onion to cook for 20 seconds, then increase the heat back up to high and pour the pork mince in.
- 8
Season with 2 tsp XO sauce and 3/4 tbsp chicken bouillon powder. Break the mince up and stir for 3 minutes or until cooked, then toss in the Shaoxing rice wine and stir.
- 9
Pour the cooked meat into the serving dish over the crabs.
- 10
Combine the stock with 1/4 tsp salt and the dark soy sauce in a separate bowl. Pour 4 tbsp oil into the wok or pan along with the stock mixture and noodles. Use chopsticks to quickly separate the noodles before they clump.
- 11
Stir the liquid through and let it simmer for 3 minutes or until the color is absorbed into the noodles. When done, pour it onto the cooked mince in the serving dish.
- 12
To serve, garnish with the chopped scallions, mix all the layers together and enjoy the XO Claypot Crab with Vermicelli hot as is!