Thai cuisine · Fish & Seafood

Poo Ob Woon Sen

Crab pieces and glass noodles cooked in a clay pot over ginger and celery until the noodles have soaked up the soy sauce.

Ingredients · for 4 servings

• 1.2 kg whole crab (or 4 crab claws and 300 g crab meat)
• 200 g glass noodles
• 1 piece ginger (5 cm)
• 6 cloves garlic
• 1 bunch celery (with leaves)
• 4 spring onions
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp palm sugar
• 1 tsp black peppercorns
• 3 tbsp sesame oil
• 150 ml chicken stock

Instructions

1. Soak the glass noodles in cold water for 10 minutes and drain; break the crab into four pieces and crack the claws with the back of a knife.
2. Cut the ginger into thin strips, roughly chop the garlic, cut the celery into 4 cm pieces, and cut the spring onions into lengthwise strips.
3. Stir together the soy sauce, oyster sauce, palm sugar, coarsely crushed peppercorns and stock until the sugar has dissolved.
4. Pour the sesame oil into a clay pot or heavy Dutch oven, spread the ginger, garlic and celery as a bed on the bottom, and let them release their fragrance over medium heat for 2 minutes.
5. Layer the drained glass noodles on top, place the crab on top of that, pour in the sauce, and cook covered over low heat for 12–15 minutes until the noodles are glossy and have absorbed the liquid.
6. Remove the lid, stir in the spring onions, and bring the pot straight to the table on a trivet — eat directly from it.