Crab-infused vermicelli stir-fry

Ingredients

• 2 crabs (approximately 500g)
• 250 g of soy vermicelli
• 1 carrot
• 1 onion
• 150 g of celery
• 50 g of new onions
• 50 g of cilantro
• 3 long hot peppers
• 1 head of Allium sativum (garlic)
• salt
• Powdered broth
• Fish sauce
• oil-based paint
• pepper
• ground chili pepper

Peel and finely chop the garlic. Wash the crab, cook it, then gently devein it to preserve attractive pieces of meat.

Season the crab meat with 1/2 teaspoon of powdered broth, 1/2 teaspoon of fish sauce, 1 teaspoon of oil, and 1/4 teaspoon of pepper. Let it marinate for 15 minutes.

Soak the vermicelli in warm water, rinse them with cold water to prevent them from sticking together, drain them, and then cut them into pieces.

Peel the carrot and cut it into small sticks. Finely chop the onion, chop the celery into pieces, remove the seeds from the chili peppers and cut them into strips. Chop the fresh onion and the cilantro.

Heat 2 tablespoons of oil paint in a wok, add a clove of garlic, a pinch of chili powder, and the crab meat. Cook until the crab meat turns a nice color, then set aside in a bowl.

Add the oil paint, then return the remaining allium sativum (garlic), carrots, onions, chili peppers, and celery to the pot, cooking until just tender.

Add the crab and vermicelli, moisten with 2 tablespoons of water to soften them, then season with 1/2 teaspoon of chicken broth powder and 1/2 teaspoon of pepper. Garnish with chopped onion and cilantro, mix, and remove from heat.

Arrange on a plate, sprinkle with a little pepper and cilantro. Serve hot, with a lemon-garlic fish sauce and a spicy chili sauce.