- 2 mud crabs (1.25kg), cleaned and cut into pieces
- 800g thick beehoon/laksa noodles
- 125g butter
- 6 slices ginger
- 6 bunches baby bok choy
- 6 cups water
- ½ cup evaporated milk
- 2 tbsp Knorr chicken stock powder (or chicken stock)
- 2 tbsp mushroom powder (or salt)
- 2 tbsp shaoxing wine
- 4 dashes white pepper powder
1 Kill live crabs, wash thoroughly and cut them into pieces. Drain dry.
2 Heat wok over medium fire, add butter and let it melt. Add ginger and saute till fragrant.
3 Add water, evaporated milk, chicken stock powder, mushroom powder, shaoxing wine and pepper and bring the liquid to a boil.
4 Add crabs into wok and cover with lid to allow crabs to cook for about 10 minutes. The rule of the thumb is to cook crabs for 7-8 minutes per pound (0.45kg). If you have 2 crabs, take the average weight of the crabs and not the total weight.
5 While crabs are boiling, cook white beehoon until al dente and drain dry. Set aside.
6 When crabs are almost done boiling, add baby bok choy and white beehoon into wok and boil till cooked.