Black Pepper Crab Beehoon

for days when you have a couple of extra bucks for treating yourself! #shiok

how did we come about making this, you may ask??

recently, we came together with our multi-talented, multi-faceted influencer/ singer-composer / food reviewer friend Joie Tan who raved to us about dish of Black Pepper Crab Bee Hoon she featured on a previous TikTok video.

we instantly knew we HAD to recreate it somehow - and voila, one the BEST things we’ve made in the our kitchen TO DATE~! the generous measure of black pepper with the natural umami of the crab and the sweet sauce not only made us tear in joy but it also cleared our sinuses!

@nomies.cocaption “if there was a recruitment drive for ‘pr0fessional crab eater’, we very sure @★ joie tan ★ will be the first to apply🦀💁🏻‍♀️’ #blackpepper #crab #foodie #sgfood #sg

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Black Pepper Crab Bee Hoon

(serves 4-6)

100g unsalted butter
2 tbsp vegetable oil
5 tablespoons of coarsely grounded black pepper
1 red onion, sliced
5 cloves garlic, minced
30g ginger, sliced
1 cup curry leaves, picked
500ml water
3 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 chicken stock cube
2 tbsp sugar
1 to 2 whole live mudcrab(s), about 1.3 - 1.8kg in total (you can use other types of shellfish too like prawns & clams)
400g rice vermicelli (bee hoon), soaked in water and drained
3 sprigs spring onion, cut to 2-inches

directions

• to kill the mud crabs, chuck them in the freezer for at least 20 minutes to immobilise them. then, using a sharp chef’s knife or cleaver, stab the underside stomach of the crab. remove its gills and flap. separate their top shell and cut the body into halves.

• under running water with a clean toothbrush, scrub every outer crevice of the crab thoroughly until clean. drain off water and set crab carcasses aside.

• in a wok/pan on medium heat, melt butter with oil. saute sliced onion until translucent. add in the garlic, ginger and curry leaves and saute for another minute, until fragrant.

• sprinkle in the black pepper and fry for a few seconds to release its aroma.

• add water, oyster sauce, light soy sauce, dark soy sauce, stock cube and sugar and let it come up to simmer. mix well.

• toss in the cleaned crabs. cover with a lid and let the crab cook for a few minutes until the shell turns fully pink, for about 6-8 minutes.

• when the crabs are fully cooked, fish them out onto a plate and set aside. toss in the bee hoon and stir-fry until the noodles absorb the sauce and soften. add more water if needed. add in the spring onion and cooke for a few seconds. the cooked beehoon should still have a wet & saucy consistency.

• spoon out a few tablespoons of black pepper sauce into a separate bowl.

• to assemble, lay the beehoon onto a large rimmed plate / bowl, followed by the crabs on top. pour over the reserved sauce and then sprinkle with more spring onion (optional).

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  if you’s like to have a go at OTHER crab recipes, try these!: