- 1 serrated crab weighing about 600 grams
- 50 grams mungbean noodles
- 1 branch of mature ginger root
- 1 tsp. papper
- 1 coriander plant
- 50 grams pork fat
- 2 shiitake mushrooms
- 4 cloves garlic
- 1-2tbsp. oyster sauce
- 1 tbsp. light soy sauce
- 1/2 cup chicken stock
Thai Sea Food Blog : Preparation
1. Wash the crab,remove the shell, and slice the meat.
2. Cut the pork fat into slices and the ginger into discs. Place the fat slices separately on the bottom of a pot and put one of the ginger discs on each slice. Place the crab in the pot so that it is resting on the ginger and not on the bottom of pot.
3. Slice the mushroom and put the slices onthe crab. Peel the garlic and put the whole cloves on the crab. Add the chicken stock, oyster sauce, and soy sauce. Make sure there is enough liquid to form a shallow layer covering the entire bottom of the pot; if not, add a little more stock. Chop the coriander and sprinkle some over the crab. Finally, dust the contents of the pot with the pepper.
4. Fit the lid to the pot and place the pot over low heat for about five minutes. When the rab is done, transfer it to a serving dish. Discard the ginger but save the liquid in the pot.
5. Soak the noodles in water to soften; then, drain and cut into lengths.
6. Heat a frying pan containing the liquid from the pot in which the crab was cooked, add the noodles, cook with regular stirring until much of the liquid has evaporated, and then plae on a dish with the rab and serve.