How to Cook Mud Crab with Ginger & Shallots & Noodles

In this broadcast, I cooked a popular Cantonese-style crab dish, with some minor tweaks to accommodate what I had in my pantry – ie. dried pho noodles and seafood stock.

Mud Crab with Ginger, Shallots & Noodles Recipe

INGREDIENTS:

• 2 mud crabs, cut into pieces (approx 1 ½ kg)
• 2 eggs
• 2 Tbsp tapioca flour (or cornflour)
• Oil for deep-frying
• ½ pack dried pho noodles, soaked in warm water for 15 minutes
• 10 garlic cloves, crushed
• 3-4 inches ginger, cut into chunks and crushed
• 3-4 green shallots, cut into 2-inch lengths
• 1 ½ Tbsp oyster sauce
• 1 ½ tsp chicken powder
• ½ tsp pepper
• 2 Tbsp Shaoxing cooking wine
• 1L water or stock

METHOD:

1. Heat oil to 180°C.
2. Drench crab pieces with beaten eggs and tapioca flour.
3. Deep-fry for about 3 minutes. Remove and drain.
4. Heat 2 Tbsp oil in frying pan. Add ginger and garlic and fry for 2 minutes or until aromatic and slightly browned.
5. Add crab pieces followed by Shaoxing wine.
6. Add all other seasoning ingredients plus water or stock.
7. Bring to a simmer, then add noodles.
8. Once noodles are soft, mix remaining tapioca flour with a Tbsp of cold water, then add to frying pan.
9. Add eggs and mix well. Adjust seasoning, remove and serve.