Crab Tang Hoon – 螃蟹冬粉

Crab Tang Hoon is a wildly popular zichar dish in Singapore. All you need is some confidence and everyone can whip up this luxuriously delicious dish in the comfort of your homes!

Tang Hoon which is also called glass noodles has a unique springy texture when cooked just right! We used Sri Lankan crabs which are big and meaty. Go for live crabs, it’s definitely worth the extra effort and price, you can always get the fishmonger to butcher the crabs for you.

Cooking this dish is simple, we first stir fry the Tang Hoon for it to absorb some fragrance from the aromatics and retain its springy texture. The MAGIC happens when crabs and Tang Hoon are combined together in a clay pot. All the natural juices of the fresh crabs are absorbed into the Tang Hoon, making it full of flavour.

It’s a slightly messy yet awesome dish to eat, switch between the juicy crabs and slurping the Tang Hoon.

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  • Servings: 4

  • Time: 1 hr 15 min

  • Skill: Intermediate

Ingredients

  1. 2 mud crabs (around 1.4 kg, quartered and washed)

  2. 20g ginger sliced

  3. 10 cloves garlic sliced

  4. 50g spring onions (cut into 6cm)

  5. 200g Tang Hoon / glass noodles

  6. 400ml chicken / ikan bilis stock

  7. Fresh coriander for garnish

  8. Salt and pepper to taste

  9. 6 tbsp cooking oil

  10. ⅓ cup Hua Tiao / rice wine

  11. Sauce:

  12. 2 tbsp Hua Tiao / rice wine

  13. 2 tbsp light soy sauce

  14. 2 tbsp oyster sauce

  15. 1 tbsp dark soy sauce

  16. 1 tbsp fish sauce

  17. 1 tbsp sugar

Instructions

  1. Soak 200g Tang Hoon / glass noodles in water for 20 mins

  2. Drain Tang Hoon and set aside

  3. In a bowl mix the ingredient listed in the sauce together and set aside

  4. Heat 3 tbsp oil in a wok

  5. Add 5 cloves of sliced garlic and 10g of sliced ginger

  6. Add drained Tang Hoon and stir fry

  7. Add sauce mixture and 400ml chicken stock

  8. Mix well and bring to boil

  9. Transfer Tang Hoon to claypot

  10. Heat 3 tbsp oil in a wok

  11. Add 5 cloves of sliced garlic and 10g of sliced ginger

  12. Stir fry until fragrant

  13. Add 2 mud crabs (around 1.4 kg, quartered and washed)

  14. Season with salt and pepper

  15. Add ⅓ cup Hua Tiao / rice wine

  16. Stir fry and toss until crab starts to turn red

  17. Add spring onions to claypot

  18. Transfer mud crabs to claypot

  19. Cover and cook on low heat for 15-20 mins

  20. Garnish with fresh coriander and serve