Name: Poo Ob Woon Sen (Crabs with Glass Noodles)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 1 tablespoon Lea & Perrins sauce; 3 cloves garlic, peeled; 3 coriander roots; 1½ cups (375 ml) chicken stock; 2 tablespoons fish sauce (nam pla); 1 sprig coriander leaves, chopped; 1 red chilli, seeded and cut into thin strips; 55 g glass noodles, soaked in water for 5 minutes until softened; 3 tablespoons cooking oil; 500 g crabs, cleaned and cut into quarters; 1 tablespoon black peppercorns; 1 tablespoon light soy sauce; 1-cm knob ginger, peeled and sliced; 2 tablespoons sesame oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

The vermicelli noodles soak up every bit of flavour from the crab and cooking juices, and even if you aren’t a fan of spice, a bit of crushed black peppercorns will do justice in bringing all the flavours together in a pleasant, tongue-tingling way. Many casual Thai restaurants serve this dish, and it is usually eaten for dinner.

Ingredients

500 g crabs, cleaned and cut into quarters
3 tablespoons cooking oil
55

Method

Stir together the ingredients for the seasoning. Pour over the crabs and leave to marinate for 30 minutes.
Prepare the black pepper paste. Using a mortar and pestle or blender, pound or process the ingredients into a fine paste.
Heat the oil in a clay pot over medium heat. Add the black pepper paste and stir- fry for 5 minutes or until fragrant.