I work in ...


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


Soft Shell Crab

  • Soft Shell Crab 10 pc
  • Corn Flour 150 g

Frying Flour Batter

  • Corn Flour 90 g
  • Plain Flour 180 g
  • Self-Raising Flour 90 g
  • Water 450 g

Salted Egg Sauce

  • Margarine 100 g
  • Curry Leaves, plucked and cleaned 16 g
  • Chilli Padi 8 g
  • Shallot, sliced 50 g
  • Evaporated Milk 200 g
  • Water 240 g
  • Sugar 80 g


  • Spaghetti, blanched 1 kg

Before Serving

  • Spring Onions, curled 10 g
  • Chilli, sliced 10 g
  • Affilla Cress 10 g
  1. Soft Shell Crab

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

    • In a mixing bowl, mix all the ingredients 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.