Anzeige
Mee Ketam – Crab Noodles in Ginger Egg Sauce
Mee Ketam means crab noodles and comes from the Chinese hawker kitchens of Malaysia. You stir-fry quartered crabs with ginger and garlic in a wok, add broth and thicken it with starch and egg ribbons into a glossy sauce. It goes, shell pieces and all, over yellow egg noodles. You eat with chopsticks and fingers, crack the claws at the table and suck the sauce from the shells. A small dish of chopped chili in soy sauce goes with it.
Mee Ketam – Crab Noodles in Ginger Egg Sauce
Laura Chen
4
30 minutes
25 minutes
400
Malaysian
Main course
You cook Mee Ketam like the Chinese hawker kitchens of Malaysia: stir-fry quartered crabs with plenty of ginger and garlic in a wok, add broth and thicken the sauce with starch and egg ribbons. The sauce goes over yellow egg noodles. Vietnamese bún riêu uses tomatoes and crushed paddy crabs, while here the shell stays on.
Ingredients
- 1.2 kg crabs (2 brown crabs or 4 blue crabs), cleaned and quartered
- 400 g fresh yellow egg noodles (Hokkien mee)
- 3 tbsp vegetable oil
- 40 g ginger, in fine strips
- 6 garlic cloves, chopped
- 2 shallots, finely chopped
- 1 red chili, sliced into rings
- 2 tbsp Shaoxing rice wine (Chinese cooking wine)
- 1 l chicken broth
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 3 tbsp cornstarch, stirred into 6 tbsp water
- 2 eggs, beaten
- 1 tsp sesame oil
- 2 scallions, sliced into rings
Instructions
- Scrub the crabs under running water, lift off the top shell and remove the gills. Quarter the bodies and crack the claws with the back of a knife.
- Heat the oil in a wok over high heat. Stir-fry the ginger for 1 minute, add the garlic, shallots and chili and stir-fry for another 30 seconds, until fragrant.
- Add the crabs to the wok and stir-fry for 3 minutes, turning, until the shells are orange-red. Deglaze with the rice wine.
- Pour in the broth, season with oyster sauce, soy sauce, sugar and pepper and simmer covered for 10 minutes, until the crab meat is white and firm.
- Blanch the noodles in boiling water for 1 minute, drain and divide among 4 bowls.
- Stir the starch mixture again, pour it into the wok and simmer the sauce for 1 minute, until thick and glossy.
- Turn the heat to low, drizzle the eggs in a thin stream and wait 30 seconds until they set. Then draw a spoon through once to make ribbons.
- Drizzle with the sesame oil, divide the crab and sauce over the noodles and sprinkle with the scallions.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Indonesian recipes · Noodle recipes · All Asian recipes