This is a popular dish here in Singapore as we are all crab-lovers here! Ben has been asking me to cook him crabs for awhile but I have been very reluctant as i do not want to kill crabs. Mud crabs here have to be killed and cooked right away for maximum freshness. I am sorry but i just can’t do it. Maybe someday i can finally gather enought courage to do it but for now, we settled for the yummy alternative, flower crabs! Don’t be deceived by its looks, it is very very sweet and yummy! Flower crabs simmered in a milky, buttery broth, with prawns and rice vermicelli. The umami, freshness and richness of the broth is amazing! The best thing is that this is so easy and fast to cook 🙂
- 4 cloves garlic, whole and peeled
- 1 medium ginger, sliced
- 1 large knob of butter
- 2 large flower crabs or 1 large mud crab
- 5 large prawns, shells on
- 3 tbsp hua diao wine
- 500ml chicken stock
- Salt and pepper
- 250ml evaporated milk
- Chye Sim
- 250g – 300g thick bee hoon (rice vermicelli)
- You may finish off with about 1 tbsp of brandy for extra flavour
- Heat up some oil and fry ginger and garlic until fragrant.
- Add in crabs and butter. Fry until crabs is red.
- Pour in chicken stock and bring to boil.
- Reduce to simmer for 10 minutes. Season with salt and pepper.
- Add in evaporated milk and bring to boil.
- Add in prawns, followed by chye sim and bee hoon.
- You may add in some brandy if you wish.
- Cook for about 2 minutes until prawns are cooked.
- Serve with chilli padi and soy dipping and coriander.