Ingredients
Cooking oil, for frying
2 shallots, chopped
4 cloves garlic, chopped
1 crab cleaned and chopped into pieces
2 rice bowls of chicken stock
1 tsp oyster sauce
1 tsp dark soya sauce
1 tsp fish sauce
300g tang hoon, soaked for 10 min
1 tsp pepper
1 tsp sesame oil
Directions
1. Heat the oil in a wok. Fry the onions and garlic for 2min, until golden brown.
2. Add the crabs, Stir fry for 3-5min, until the crabs turn red.
3. Pour in the 1 bowl of the chicken stock and all the sauces. Leave to simmer for 10min.
4. Scoop up the crabs into a bowl and leave the add in 1 more bowl of stock into the wok.
4. Add the tang hoon, pepper and sesame oil. Stir fry for 5min, arrange the crabs on top on the tang hoon. Cover and cook on low flame until the mixture becomes semi dry or dry.
5. Serve warm.