Ingredients
400-500g Mud Crabs*
150g Smoked Duck Breast* (Sliced)
150gVermicelli
30g Ginger (Sliced)
5 Garlic Cloves
3 Coriander Roots* (Smashed)
½ tsp Five Spice Powder
Dash of White Pepper
1 Chinese Celery* (To Garnish)
1 Spring Onion (To Garnish)
Vermicelli Marinade:
½ tbsp Light Soy Sauce
1 tbsp Dark Soy Sauce
1 tbsp Sesame Oil
3 tbsp Oyster Sauce
40ml Evaporated Milk
100ml Chicken Broth
Dipping Sauce:
3 Garlic Cloves
1 Red Chilli Padi
1 Lime
2 tbsp Fish Sauce
1 tsp Sugar
1 Coriander* (Chopped)
2 tbsp Water
*Available at your nearest FairPrice store
Method
- Preheat the oven at 220°C. Soak the vermicelli in water for 5 mins. As you wait, prepare the vermicelli marinade by mixing all of the ingredients together.
- Drain all water from the vermicelli before pouring in the marinade. Ensure that the vermicelli is coated thoroughly with the marinade and leave the flavours to infuse for 10 mins.
- Remove the shell and pincers from the mud crabs. Halve the shells.
- Stir fry the garlic, ginger, coriander root, five spice powder and smoked duck with a dash of white pepper in a clay pot until fragrant.
- Place the marinated vermicelli on top, followed by the mud crabs.
- Bake for 30 mins or until the mud crabs are fully cooked through.
- Blend all the ingredients for the dipping sauce together. The spiciness and overall taste can be adjusted to your liking.
- Garnish with the chopped Chinese celery and spring onion before serving.
Tips from the chef: If you’re cooking over a gas stove, make sure that the fire is at a low to medium heat or consider using a thicker clay pot. You can replace smoked duck breasts with bacon or pork belly slices. If lime is unavailable, substitute them for 5 small pieces of calamansi instead!