Indulge in a rich, comforting bowl of Lobster & Snow Crab Bee Hoon on a rainy day — loaded with succulent lobster and sweet snow crab for that luxurious touch. What makes this hearty dish even better? It’s made healthier with Mazola 100% Pure Canola Oil — light in texture, 25% lower in saturated fat, and packed with Omega 3, 6, and Vitamin E, making it a wise choice for everyday cooking.
INGREDIENTS: (For 3-4 pax)
- 2 whole Lobsters (split the head & tail)
- 2 Snow Crab Clusters
- 2 pkts of Rice Vermicelli Noodles(粗米粉)
- 2-4 pcs of Dried Sole Fish (扁鱼) (Deep Fried till Golden Brown)
- 1.5L of Chicken Stocks
- 500ml of Full Cream Milk
- 8 – 10 Slices of Old Ginger
- 4 Cloves of Garlic (Sliced)
- 60ml Mazola Canola Oil
- 60ml Chinese Cooking Wine (花雕酒)
DIRECTIONS:
1. Add in 60ml Mazola Canola Oil and stir fry the ginger and garlic in medium heat till fragrant.
2. Add in the Lobsters’ heads and the Snow Crab shells to stir-fry till fragrant.
3. Add in the 1.5L of chicken stock and wait till it comes boil.
4. Add in the Dried Sole Fish and let it simmer for 20 minutes.
5. Add in the Lobsters’ tails and the Snow Crab Clusters, let it simmer for another 10 minutes.
6. Take out the Lobsters’ tails and the Snow Crab Clusters, remain only the Lobsters’ heads in the broth.
7. Add the Rice Vermicelli Noodles into the broth.
8. Add in the 500ml Full Cream Milk and let it simmer for 5 minutes.
9. Add Corn Starch to thicken the broth.
10. Season with salt and pepper.
10. Add in the 60ml Chinese Cooking Wine.
11. Pour the broth into a bowl and put in the Lobsters’ tails and the Snow Crab Cluster — and you’re ready to serve!
