Crab Bee Hoon Soup

Mains
Noodles
Seafood

Easy Level:

Crab bee hoon is usually either wok-fried, “dry” or served up in a light milky soup. The dry crab bee hoon has been given the thumbs up by Anthony Bourdain on one of his trips to Singapore, but it is a pity that he missed out on its soup counterpart! Sweet succulent chunks of mud crab simmered in a silky broth with bee hoon noodles, what’s not to love?
Recreate this delicious hawker dish at home without pinching too big a hole in your wallet. Our savoury crab bee hoon soup is made with chicken stock that is flavoured with dried sole powder, fish sauce and white pepper. But how does the soup manage to be the perfect mix of milky and refreshing? The secret to it – evaporated milk. It gives the broth a delightful touch of creaminess without overpowering the robust soup.
Bee hoon noodles are the perfect accompaniment to this dish, especially the thicker version. Nothing could be more satisfying than slurping thick, chewy rice noodles generously coated in a creamy and aromatic crab soup! We also topped our crab bee hoon off with some baby bokchoy for an extra crunch.
If you liked this recipe, please don’t be shellfish and share it!
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
large crab (approximate 800g-1kg)
0.00
large crab (approximate 800g-1kg)
0.00
g
g
thick bee hoon
0.00
g
g
thick bee hoon
0.00
g
g
butter
0.00
g
g
butter
0.00
cloves
cloves
garlic (smashed)
0.00
cloves
cloves
garlic (smashed)
0.00
slices
slices
old ginger
0.00
slices
slices
old ginger
0.00
g
g
baby bak choy
0.00
g
g
baby bak choy
0.00
litre
litre
fresh chicken stock (or store bought)
0.00
litre
litre
fresh chicken stock (or store bought)
0.00
ml
ml
evaporated milk
0.00
ml
ml
evaporated milk
0.00
tbsp
tbsp
dried sole powder
0.00
tbsp
tbsp
dried sole powder
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
fish sauce
0.00
tbsp
tbsp
fish sauce
0.00
tsp
tsp
pepper
0.00
tsp
tsp
pepper
Spring onions, coriander leaves and fried crispy shallots for garnish
Spring onions, coriander leaves and fried crispy shallots for garnish
Sliced red chilli padi in soya sauce
Sliced red chilli padi in soya sauce

Fresh Chicken Stock:

0.00
chicken carcass
0.00
chicken carcass
0.00
g
g
dried soya beans (soaked for 2 hours)
0.00
g
g
dried soya beans (soaked for 2 hours)
0.00
g
g
ikan bilis
0.00
g
g
ikan bilis
0.00
spring onions
0.00
spring onions
0.00
slices
slices
old ginger
0.00
slices
slices
old ginger
0.00
liter
liter
water
0.00
liter
liter
water

Steps

1

Clean crab. Remove claws and using a mallet to lightly crush it. Cut the body into 4 sections.
Clean crab. Remove claws and using a mallet to lightly crush it. Cut the body into 4 sections.
Mark as completed

2

Heat 40g butter on medium heat.
Heat 40g butter on medium heat.
Mark as completed

3

Fry 8 slices of old ginger and 3 cloves of sliced garlic until fragrant.
Fry 8 slices of old ginger and 3 cloves of sliced garlic until fragrant.
Mark as completed

4

Add the crab pieces and glaze with 3 tbsp Shaoxing wine.
Add the crab pieces and glaze with 3 tbsp Shaoxing wine.
Mark as completed

5

Pour in 1 litre of chicken stock.
Pour in 1 litre of chicken stock.
Mark as completed

6

Add in ½ tbsp fish sauce, ¼ tsp pepper and 2 tbsp dried sole powder.
Add in ½ tbsp fish sauce, ¼ tsp pepper and 2 tbsp dried sole powder.
Mark as completed

7

Cover and simmer on high heat until crab turns red, approximately 5-7 minutes.
Cover and simmer on high heat until crab turns red, approximately 5-7 minutes.
Mark as completed

8

Pour in 120ml milk. Stir to combine.
Pour in 120ml milk. Stir to combine.
Mark as completed

9

Add in 400g thick bee hoon and 100g baby bak choy.
Add in 400g thick bee hoon and 100g baby bak choy.
Mark as completed

10

Simmer for a minute. At this point, you can add additional evaporated milk if you prefer the broth creamier.
Simmer for a minute. At this point, you can add additional evaporated milk if you prefer the broth creamier.
Mark as completed

11

Swirl in 2 tbsp Shaoxing wine.
Swirl in 2 tbsp Shaoxing wine.
Mark as completed

12

Serve immediately with sliced chilli padi in soya sauce by the side.
Serve immediately with sliced chilli padi in soya sauce by the side.
Mark as completed

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