Crab Tang Hoon

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.

 

#themeatmensg #zichar #fresh #crab #vermicelli #glassnoodles #sweet #simple #delicious

 

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Ingredients

Adjust Servings
2 Mud crabs around 1.4kg, quartered and washed
20g ginger (Sliced)
10cloves garlic (sliced)
50g spring onions Cut into 6cm
200g Tang hoon/glass noodles
400ml Chicken/ikan bilis stock
Fresh coriander (for garnish)
Salt and pepper to taste
6tbsp Cooking oil
1/3cup Hua Tiao/rice wine
Sauce
2tbsp Hua Tiao/rice wine
2tbsp light soy sauce
2tbsp oyster sauce
1tbsp dark soy sauce
1tbsp fish sauce
1tbsp sugar

Directions

1.

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

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2.

Drain Tang Hoon and set aside

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3.

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

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4.

Heat 3 tbsp oil in a wok

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5.

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

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6.

Add drained Tang Hoon and stir fry

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7.

Add sauce mixture and 400ml chicken stock

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8.

Mix well and bring to boil

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9.

Transfer Tang Hoon to claypot

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10.

Heat 3 tbsp oil in a wok

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11.

Add 5 cloves of sliced garlic and 10g of sliced ginger. Stir fry until fragrant

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12.

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13.

Add 2 mud crabs (around 1.4 kg, quartered and washed). Season with salt and pepper

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14.

Add ⅓ cup Hua Tiao / rice wine Stir fry and toss until crab starts to turn red

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15.

Add spring onions to claypot

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16.

Transfer mud crabs to claypot. Cover and cook on low heat for 15-20 mins

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17.

Garnish with fresh coriander and serve

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