Crab tang hoon


I recently was fortunate enough to be treated to fantastic crab tang hoon at a good friend’s daughter’s party. It was so good I couldn’t stop thinking about it. So I did some research and found this recipe for future reference.

Recipe from Herworldplus.

Serves 4

Cooking oil, for frying

4 shallots, chopped

7 cloves garlic, chopped

2 mud crabs (about 2kg each), chopped into pieces

100g cabbage, shredded

150g leek, finely sliced

2 rice bowls of water

1 tsp chicken seasoning powder

1 tsp oyster sauce

1 tsp dark soya sauce

1 tsp fish sauce

300g tang hoon, soaked for 30min

Salt, to taste

Sugar, to taste

1 tsp pepper

1 tsp sesame oil


1. Heat the oil in a wok. Fry the onions and garlic for 2min, until golden brown.

2. Add the crabs, cabbage and leek. Stir fry for 3-5min, until the crabs turn red.

3. Pour in the water, chicken seasoning powder and all the sauces. Leave to simmer for 10min.

4. Add the tang hoon, salt, sugar, pepper and sesame oil. Stir fry for 5min, until the mixture becomes semi-dry.


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