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Ingredients

• 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

Method

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.