Mud Crab Vermicelli

Serving 2 pax
Preparation Time 25 mins
Skill Intermediate

400-500g Mud Crabs*
150g Smoked Duck Breast* (Sliced)
30g Ginger (Sliced)
5 Garlic Cloves
3 Coriander Roots* (Smashed)
½ tsp Five Spice Powder
Dash of White Pepper
1 Chinese Celery* (To Garnish)
1 Spring Onion (To Garnish)

Vermicelli Marinade:
½ tbsp
Light Soy Sauce
1 tbsp Dark Soy Sauce
1 tbsp Sesame Oil
3 tbsp Oyster Sauce
40ml Evaporated Milk
100ml Chicken Broth

Dipping Sauce:
Garlic Cloves
1 Red Chilli Padi
1 Lime
2 tbsp
Fish Sauce
1 tsp Sugar
1 Coriander* (Chopped)
2 tbsp Water

*Available at your nearest FairPrice store

  1. Preheat the oven at 220°C. Soak the vermicelli in water for 5 mins. As you wait, prepare the vermicelli marinade by mixing all of the ingredients together.
  2. Drain all water from the vermicelli before pouring in the marinade. Ensure that the vermicelli is coated thoroughly with the marinade and leave the flavours to infuse for 10 mins.
  3. Remove the shell and pincers from the mud crabs. Halve the shells.
  4. 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.
  5. Place the marinated vermicelli on top, followed by the mud crabs.
  6. Bake for 30 mins or until the mud crabs are fully cooked through.
  7. Blend all the ingredients for the dipping sauce together. The spiciness and overall taste can be adjusted to your liking.
  8. Garnish with the chopped Chinese celery and spring onion before serving.

Tips from the chef: If you’re cooking over a gas stove, make sure that the fire is at a low to medium heat or consider using a thicker clay pot. You can replace smoked duck breasts with bacon or pork belly slices. If lime is unavailable, substitute them for 5 small pieces of calamansi instead!

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