Ingredients:

2 whole crabs (about 2 pounds or 1 kg)
1 tablespoon oil
7 cloves garlic, peeled and left whole
2 slices lean bacon, cut into 1 inch (2 ½ cm) pieces
2 coriander roots, cut in half
2 inches (5 cm) ginger, sliced
1 teaspoon white peppercorns, crushed
8 ounce (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 1 ½ inch (4-cm) lengths
1 spring 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 whiskey
2 teaspoons sugar

Methods:

Place all the Stock ingredients in pan, bring to a boil and simmer for 5 minutes. Remove from the heat and set aside to cool.

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.

Heat the ol in a large clay pot 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.

Add glass noodles, butter, soy sauce and Stock. Mix will, 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.