Crab with XO sauce and glass noodles in a clay pot

with chef Nguyễn Văn Tuân from Fortuna Hanoi Hotel 

Fancy and delicate, the clay pot crab with XO sauce and glass noodles will be a gastronomic hit this winter. With a similar name to an exclusive brandy cognac and famed for its alluring scent and intoxicating taste, the XO sauce showcases the true taste of the sea and enriches the freshness of the crab.

Chef Nguyễn Văn Tuân from Fortuna Hanoi Hotel

Ingredients for XO sauce:

30g garlic 

30g shallot

100g dried prawns

30g chilli

30g salted fish

120g dried scallops

200g salted pork leg

4tsp sugar

100ml cooking oil

- Clean and mince dried prawns, salted fish and dried scallops.

- Stir-fry chopped shallot and garlic with cooking oil in a saucepan. Then add the chopped chili, dried prawns, salted fish and dried scallops and stir fry well. 

Ingredients: serves 3-4

1.2kg (1) crab

50g XO sauce

20g celery

20g onion

30g glass noodles

5g shallot

10g ginger

20g green onion

10g oyster sauce

5g chicken powder

5g sugar

5g light soy sauce

100ml stock

Preparation:

- Clean and cut the crab into four pieces.

- Chop the green onion and celery into 2cm pieces.

- Dice ginger.

- Quickly deep fry crabs and set aside.

- Stir-fry chopped shallot and onion, ginger and XO sauce in a saucepan.

- Add crabs to the saucepan and stir well.

- Gradually add stock and turn down the heat to the minimum level and braise for five minutes.

- Add chicken powder, sugar, oyster sauce and light soy sauce to taste.

- Add glass noodles, celery and green onion, then put everything into a clay pot to serve. 

This dish can be enjoyed at Fortuna Hotel Hanoi, 6B Láng Hạ Str, Ba Đình Dist, Hà Nội. Tel: 04 3831 3333, ext 6160 or visit fortuna.vn. VNS