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Poo Ob Woon Sen – Crabs with Glass Noodles in Claypot Recipe

Poo Ob Woon Sen - Crabs with Glass Noodles in Claypot Recipe

Poo Ob Woon Sen – Crabs with Glass Noodles in Claypot Recipe

Cooking in a claypot is southern Chinese in origin. One popular version in Thailand uses either crab claws or whole crabs cut into serving pieces. Although slices of pork fat are normally used, bacon improves the flavor of an already tasty dish.

Ingredients :

  • 2 whole crabs (about 2 lbs/ 1 kg)
  • 1 tablespoon oil
  • 7 cloves garlic, peeled and left whole
  • 2 slices lean bacon, cut into 1 -in (21/2-cm) pieces
  • 2 coriander roots, cut in half
  • 2 in (5 cm) ginger, sliced
  • 1 teaspoon white peppercorns, crushed
  • 8 oz (250 g) dried glass noodles (bean threads or cellophane noodles) soaked in cold water to soften for 5 minutes and drained
  • 1 teaspoon butter
  • 1 tablespoon soy sauce
  • 2 spring onions, cut in 11/2-in (4-cm) lengths
  • 1 sprig coriander leaves (cilantro)
  • Stock
  • 2 cups (500 ml) Thai Chicken Stock
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons brandy or whisky
  • 2 teaspoons sugar

Method :

  1. Place all the Stock ingredients in a pan, bring to a boil and simmer for 5 minutes. Remove from the heat and set aside to cool.
  2. Clean each crab by scrubbing it briskly with a brush. (If still alive, make sure the pincers are tied securely.) Rinse well with cold water. Using a cleaver or a heavy knife, cut the crab in half, then halve it again. Chop off the pincers, crack them and set aside. Remove the shell, scrape it out and set aside any roe.
  3. Heat the oil in a large claypot or heatproof casserole. Stir-fry the garlic over high heat till lightly brown. Add bacon and stir-fry for one minute. Add crab, coriander roots, ginger and peppercorns. Stir-fry for 3 minutes.
  4. Add glass noodles, butter, soy sauce and Stock. Mix well, cover and cook over high heat for 15-20 minutes or until crabs are cooked. Stir in spring onions and garnish with cilantro. Serve hot.

Note : Lobsters or prawns may be substituted for the crabs. If using prawns, use 1 cup of Thai Chicken Stock instead of 2, and cook for only 10-15 minutes.

Serves 4
Preparation time : 45 mins
Cooking time : 25 mins


Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren


See also Thailand Cooking “Chu Chee Goong Lai – Shrimp in Spicy Coconut Recipe”