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!
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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).
if you’s like to have a go at OTHER crab recipes, try these!:
Poo Pad Pong Karee (ปูผัดผงกะหรี่): A deliciously spicy and rich Thai crab curry which leaves you licking fingers!
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Recently, on our regular wet market visits to buy ingredients for our cooking shoots, we stumbled upon a friendly and jovial character, charming market goers and customers with her wide smile and warm demeanour.
thai crab omelette - so sinful but so AROIIII!!
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in all honesty, none of us at nOm have ever had the chance to try Jay-Fai’s crab omelette. but if we ever did.. we’d imagine it to be like this!!
This looks incredible! The black pepper crab beehoon concept is genius\u2014combining the richness of crab with those crispy, peppery flavors and soaking it all into noodles. I apreciate how you included the curry leaves too, that's what really elevates it beyond just "spicy noodles with crab." Gonna try this next time I can get my hands on good fresh crab. Thanks for sharing!
Sorry, at which point do we put in the ground black pepper? It's not in the steps listed. After sauteing the onion?