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.
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|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|
|2tbsp Hua Tiao/rice wine|
|2tbsp light soy sauce|
|2tbsp oyster sauce|
|1tbsp dark soy sauce|
|1tbsp fish sauce|