Lobster/ crab Chee cheong fun

Updated at: Thu, 17 Aug 2023 10:31:28 GMT

Step 1

First, THE CRAB MUST BE FRESH. Do not attempt this with a dead crab.

Step 2

To Deconstruct the Crab:

Step 3

Remove the “apron” (tail flap) and pry off the top shell from the body. Chop the body in half and twist off its claws and legs. Tap the claws with the back of a cleaver to lightly crack the shells.

Step 4

On a plate, rearrange the pieces as though the crab were still alive.

Step 5

The Sauce:

Step 6

In a bowl, mix 2 cups of chicken stock, 1/4 cup of aged Shaoxing wine, three heaping tablespoons of rendered chicken fat, a pinch of salt, and few slices of ginger. Adjust to taste.

Step 7

The Noodles:

Step 8

Use rice noodles (preferably fresh) for their neutral flavor and absorbency. Boil until tender and drain. Set aside.

Step 9

The Crab & Assembly:

Step 10

Steam over a rolling boil for 5 minutes, then pour the sauce over the crab and steam until the shell is red (for a medium-size crab, roughly another 8 minutes).

Step 11

By this time, the cab drippings will have mingled with the sauce to form a pool of liquid gold beneath the crab.

Step 12

To serve, add the noodles to the drippings/sauce and top with finely chopped scallions. Serve with a dipping sauce of Chinese red vinegar with finely shredded ginger.

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