I work in ...


Your content is being adapted
based on your type of business.



Soft Shell Crab

  • Soft Shell Crab 10.0 pc
  • Corn Flour 150.0 g


  • Corn Flour 90.0 g
  • Plain Flour 180.0 g
  • Self-Raising Flour 90.0 g
  • Water 450.0 g

Salted Egg Sauce


  • Spaghetti, blanched 1.0 kg

Before Serving

  • Spring Onions, curled 10.0 g
  • Chilli, sliced 10.0 g
  • Affilla Cress 10.0 g

Featuring fried soft-shell crabs and tantalising salted egg pasta, your diners will love this salted egg crab pasta with its exquisite Asian-fusion flavours.



  1. Soft Shell Crab

    • Coat the soft shell crab with corn flour and set aside.
  2. Batter

    • In a mixing bowl, mix corn flour, plain flour, self-raising flour, and water together and set aside.
  3. Salted Egg Sauce

    • In a pot, melt margarine, stir fry curry leaf, shallots and chili padi till fragrant.
    • Add in evaporated milk, water and bring to boil.
    • Whisk in sugar, Knorr Golden Salted Egg Powder and Knorr Chicken Stock.
    • Let it simmer for 2 mins.
    • Set aside.
  4. Pasta

    • Blanch pasta till al dente and set aside.
  5. Before Serving

    • Preheat deep fryer to 180 degree Celsius.
    • Coat the soft shell crab with the batter and deep fry the chicken wings for 6mins till it is cooked and golden brown.
    • Drain off excess oil.
    • Heat up salted egg sauce, fold in pasta and let it simmer for 1min.
    • Plate salted egg pasta and top it with fried soft shell crab.
    • Garnish with chili, spring onions and affilla.
    • Ready to serve tantalising and sinful salted egg crab pasta.