Thai “Clay Pot” Crab/Prawns with Vermicelli (ปูอบวุ้นเส้น / กุ้งอบวุ้นเส้น)

These are traditionally served in single-portion clay pots in Thailand.

Serves: 2

What you need

  • 80g Dried Vermicelli (Glass noodles), soaked in water for 30 mins
  • 1-2 cups Crab claws or Prawns
  • 100g Bacon (unsmoked)
  • 1 cup Chicken stock (or water)
  • 2 Tbsp Oyster sauce
  • 2 Tbsp Soy sauce
  • 1 Tbsp Sesame oil
  • 1 Tbsp Thai sweet soy sauce (or Kecap manis)
  • 1 tsp Black peppercorn, crushed
  • 5 cloves Garlic, crushed
  • 5 slices Ginger
  • 1 cup Celery, thinly sliced
  • Oil

Dipping Sauce

  • 2 Green chillies
  • 2 cloves Garlic
  • 1 Tbsp Fish sauce
  • 1 Tbsp Lime juice
  • 1/2 tsp Sugar

How to put this together

  1. Make the dipping sauce by pounding together chillis + garlic. Add fish sauce + lime juice + sugar. Mix well, taste, and adjust flavour to your liking.
  2. Drain vermicelli, put in a bowl.
  3. Add chicken stock (or water) + oyster sauce + soy sauce + sesame oil + sweet soy sauce + black peppercorn
  4. Heat 1 tsp oil in a pan, add garlic + ginger. Fry until fragrant. Add to vermicelli.
  5. Mix vermicelli well with seasoning.
  6. Add crab claws (or prawns). Mix well. Leave to marinade for 15 mins.
  7. In a deep pan (not on heat), line the bottom with bacon.
  8. Put the pan on medium heat and cook the bacon for 30 seconds
  9. Pour vermicelli mixture into the pan. Turn the heat up to high, and bring to boil.
  10. Taste & season.
  11. Put the lid on, and turn the heat back down to medium.
  12. Keep cooking – checking every few mins – until most liquid evaporates
  13. Add sliced celery. Mix briefly.
  14. Put the lid back on. Cook until the celery is cooked to your liking.
  15. Take off the heat. Serve immediately with dipping sauce.