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Mud Crab Vermicelli

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Level

difficult

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Cooking

45 min

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Preparation

25 min

Ingredients

Servings

2
Mud Crabs
purchase in-store
450 g
Smoked Duck Breast
sliced
150 g
Rice Vermicelli
150 g
Ginger
sliced
30 g
Garlic
5
Coriander Roots
smashed
3
Five Spice Powder
12 tsp
White Pepper
1 dash
Chinese Celery
garnish
1 stalk
Spring Onion
garnish
1
Vermicelli Marinade
Chicken Broth
100 ml
Evaporated Milk
40 ml
Sesame Oil
1 tbsp
Oyster Sauce
3 tbsp
Dark Soy Sauce
1 tbsp
Light Soy Sauce
12 tbsp
Dipping Sauce
Garlic Cloves
3
Red Chilli Padi
1
Lime
1
Coriander
chopped
1
Fish Sauce
2 tbsp
Sugar
1 tsp
Water
2 tbsp

How to cook

Prepare vermicelli

  • Soak the vermicelli in water for 5 mins. As you wait, prepare the vermicelli marinade by mixing all of the ingredients together.
  • Drain all water from the vermicelli before pouring in the marinade. Ensure that the vermicelli is coated thoroughly and leave the flavours to infuse for 10 mins.

Prepare dipping sauce

  • Blend all the ingredients for the dipping sauce together.
  • The spiciness and overall taste can be adjusted to your liking.

Start cooking

  • Remove the shell and pincers from the mud crabs. Halve the shells.
  • Stir fry the garlic, ginger, coriander root, five spice powder and smoked duck with a dash of white pepper in a clay pot until fragrant.
  • Place the marinated vermicelli on top, followed by the mud crabs.
  • Preheat the oven to 220°C.
  • Bake for 30 mins until the mud crabs are fully cooked through.
  • Garnish with the chopped Chinese celery and spring onion before serving.
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