To Cook
Bring 4 cups of water to the boil, blanch Hokkien noodles, vermicelli and bean shoots. Drain; distribute among 4 bowls.
Meanwhile, combine stock ingredients in a saucepan. Bring to the boil, cover and simmer for 45 mins. Strain through a sieve; keep warm in a saucepan until needed.
Bring stock back to the boil, add pork slices and prawns; simmer for 2 mins.
Add fish cake slices (optional) and water spinach, boiled for 1 min.
Ladle soup into serving bowls; use tongs to distribute pork, prawns, fish cakes and water spinach.
Top with fried shallots and egg.
Serve with sambal oeleck and soy sauce as condiments.
Seafood
Singapore Black Pepper Crab
To Prep
Add kecap manis, oyster sauce, sugar and 3 tbsp water in a small bowl, mix together and set aside.
Pull back the apron of each crab, remove the top shell, then intestines and feathery gills. Rinse quickly.
Cut each crab into quarters and crack the legs gently (use a meat mallet) so that the flavours can enter.
To Cook
Heat the oil in a large wok over high heat, add the crab pieces and stir fry in batches until the shell is in bright orange and the meat almost cooked (about 5 mins). Remove from wok and repeat until all cooked.
Add the butter, ginger, garlic, chilli, black and white pepper and ground coriander to the wok, stir fry it for 30 secs.
Add the sauce mixture and stir, bring it to boil, then simmer for 2 mins.
Return the crab to the wok and toss to coat in the sauce.
Cook for another 2-3 mins to finish cooking the crab then garnish with the spring onions and coriander leaves.
Dish up and serve hot.
Malaysia Butter Crabs
To Prep
Clean the crab and cut into pieces. Use paper towels to pat dry the crab.
Mix the corn starch and water in a separate bowl and set aside.
To Cook
Heat the wok to medium heat. Melt the butter in the wok before adding the curry leaves and birds eye chillies. As soon as there is aroma from the curry leaves and chillies, add in crab and stir fry continuously until crab turns colour.
Add evaporated milk and cover wok, then turn heat to low. Simmer for about 5 mins and then add corn starch to thicken the creamy butter sauce.
Add salt and sugar to taste.
Remove from wok and serve immediately.
Fried Crabs with Marmite Sauce
To Cook
Mix all the sauces ingredients well and leave aside.
Cut the Crabs into convenient pieces, rinse and drain. Use kitchen towel to pat dry, add in cornstarch and mix well.Then heat up the oil up to 180 degrees. Deep fry the crab for about 2 mins until golden brown. Remove and keep aside.
Leave 2 tbsp oil in a preheated wok, add in Marmite sauce mixture, bring to a boil. Cook until the rock sugar is dissolved and slightly thicken, then place in the pre-fried crabs pieces and toss until all are well coated with the sauce or until almost dry.
Dish up and serve hot.
Crab Fried Rice
To Cook
Cook rice according to the package and set aside. Be careful not to overcook it (or use leftover rice).
Whisk egg with ½ tsp salt and set aside.
In a wok, preheat oil on medium heat. Add minced garlic and saute until fragrant.
Add crab meat and saute for a minute.
Add rice and mix well. Move all the rice to one side of the pan.
Pour whisked egg mixture to the free side and let it sit there until almost cooked.
Start mixing in rice and egg until evenly incorporated throughout.
Add oyster sauce, salt, pepper and mix well.
Add spring onion and squeeze lime juice all over and mix well.
Serve immediately and top with some chopped spring onion.
Stir Fry Crabs with XO Sauce and Egg Noodle
To Prep
Pull back the apron of each crab, remove the top shell, then intestines and feathery gills. Rinse quickly.
Cut each crab into quarters and crack the legs gently (use a meat mallet) so the flavours can enter.
To Cook
Cooked the egg noodles as the instruction on the packaging and transfer to a serving dish.
Heat the wok and add 2 tbsp of oil, cook the crabs for 2 mins, then add the chopped whites of the spring onions plus 80g of XO sauce and fry for 2 mins.
Add 1 cup of water, 1 tbsp oyster sauce, 1 tsp chicken powder and 2 tbsp Chinese cooking wine and continue stir fry until the crabs are cooked.
Combine the corn flour and water to make a thin paste, stir into the boiling crab mixture to thicken.
Pour the crabs and sauce over the noodles and garnish with the chopped green tops of the spring onions.
Hong Kong Style Ginger and Spring Onion Crabs
To Prep
Chop the crab into pieces. Wash and wipe dry. Coat the crabs in corn starch.
To Cook
In a frying pan, heat up some oil in high heat (180 degrees) Deep fry the crabs until golden, about 5 mins. Drain off excess oil on kitchen towels . Set aside
In the same frying pan, remove the oil. Stir fry the spring onions, minced garlic and ginger until aromatic, about 2 mins, add then add the deep fried crabs. Stir fry thoroughly for 2 mins.
Add the oyster sauce and Chinese cooking wine and mix well. Finally, add the thickening sauce and remove from heat immediately after the sauce thickens.
Dish up and serve hot.
Prawn Rolls
To Prep
Mix chicken mince, prawns, coriander, garlic and fish sauce and marinate for 5 mins.
Using the spring roll paper or crepes, place the prawn mixture with the tail overhanging on one side and proceed to roll.
Tie a piece of egg noodle around the spring roll. Cover with a towel to avoid drying. Repeat for the remaining mixture.
To Cook
Heat oil for deep frying (test if the oil is hot enough by dropping in a piece of bread – this should bubble and float to the surface). Turn down to medium.
Deep-fry the spring rolls until golden brown.
Serve with sweet chilli sauce.
Chilli Garlic Prawns with Chinese Vegetable (Bok Choy)
To Cook
Blanch bok choy in boiling water with 1 tsp oil. Drain and set aside.
Heat remaining oil in a wok, stir-fry prawns for 3 mins and add chilli garlic sauce and sugar.
Add bok choy and toss.
Arrange on a plate and serve with rice.
Deep-Fried Phoenix Prawns
To Cook
Cut a slit on the back of each prawn. Do not cut through. Flatten the prawns a bit with a chopper. Put ham strips near tails of prawns. Roll up. Then deep-fry prawns in hot oil until done. Drain.
Heat 1 tbsp oil. Saute bamboo shoots, mushrooms and white part of spring onion. Stir in sauce mix and heat through. Add fried prawns and stir well quickly until heated through.
Stir-Fried Rice and Prawns with Fine Shrimp Sauce
To Cook
Saute garlic and red chilli in oil. Add prawn meat, Lee Kum Kee Fine
Shrimp Sauce and stir-fry until prawn meat is cooked.
Add rice and stir-fry until heated through. Remove from heat and stir in lettuce. Serve hot.
Korean Seafood and Spring Onion Pancake (Pajeon)
To Prep
Mix the pancake flour with ice water and whisk until smooth.
Add remaining ingredients (Seafood and Spring Onion Pancake) and mix well to coat.
To Cook
Heat 1 tbsp of vegetable oil in a non-stick pan on medium/high heat. Pour sufficient of the pancake mixture to make pancake of approximately 15cm. Cook for 2 to 3 mins until the top starts to set. Reduce to medium/low heat, cook for 2 mins. Turn the pancake over and cook of another 2 mins or until pancake is golden brown underneath.
Mix dipping sauce ingredients together.
Repeat step 3 with the remaining mixture. Serve hot with the dipping sauce.
To serve as a main meal, make 2 Pajeon pancakes instead of 4.
Mushrooms and kimchi may be used to replace seafood mix for a vegetarian option.