This Claypot dish is a tempting soup of buttery crab flavors , layered with slippery 'tung hoon' and crunchy pea shoots. A truly orgasmic experience, this soup is not only a feast for the senses but satisfies hungry diners everu time.
1 dungeness crab 2 bundles 'tung hoon'/bean vemicelli -soaked to soften
2 cups seafood stock - made from shrimp shells
2 tbsp hua tiau (rice wine)
2 slices ginger
1 tsp sesame oil
Salt and pepper to taste
Tapioca starch for coating
Oil for frying
Cut crab into bite-size.
Coat lightly with tapioca starch.
Heat oil in a wok and fry coated crab until crab turns red.
In a claypot, heat 1 tbsp oil and fry ginger slices.
Add in stock, crab and rice wine. Bring to a boil.
Add in soaked tung hoon.
Add in salt and pepper to taste.
Add in spring onions.
Top with sesame oil and pea shoots hefore serving hot.