The key to the dish is the stock preparation.
The secret to turning bland bee hoon vermicelli into a seafood success lies in a robust broth.
One kilo fresh crayfish
Half packet dried Bee Hoon Vermicelli (soaked in cold water until softened)
Two pieces dried sole fish (oven toasted for better fragrance)
One medium size Napa Cabbage
Home prepared fish bone stock or chicken stock
Boil Bee Hoon Vermicelli until softened. Drain in cool water and set aside.
Grasp the body of the crayfish and twist off the head.
Peel off the top part of the tail’s shell (that was closed to the head)
Pinch the end of the tail and pull off the bottom part from the meat.
Remove the black vein on the back of the tail with a knife or by hand.
Crack open the claws with metal claw crackers on the widest part of the claws or cut the claws open with a pair of scissors to access the meat.
Wash, drain and set aside.
For today’s recipe, I have cut the crayfish head into halves for the broth.
To prepare the broth, add minced garlic and unsalted butter into a saucepan to sautéed.
Add the crayfish heads and the toasted dried sole fish and the chicken/fish stock and bring to a boil.
Add one to two tablespoons of Chinese cooking wine for better taste.
Leave the stock to simmer for about 15 minutes or until the stock becomes rich and thick.
Drain and transfer into a new pot before adding the cut Napa cabbage into the soup and leave it to cook until softened.
Adjust your seasoning accordingly with salt and pepper and some light soy sauce.
In a wok, add the crayfish tails and cook with minced garlic and unsalted butter until the shell turned red.
Dish your desired amount of cooked Bee Hoon into a bowl, add the cooked crayfish tail and the hot broth.
Garnished with some chopped cilantros and deep fried shallots.
For more interesting crayfish dishes, check out this link.