Bakwan Kepiting Soup

Made with minced chicken, succulent fresh crab meat, and crunchy bamboo shoots, this dish demands a watchful eye and expert flame control to achieve just the right level of tenderness.

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Part I: Meatball
  • 400g Batang fish
  • 1kg Minced chicken
  • 400g Fresh crab meat
  • 200g bamboo shoot
  • 30g Potato starch
  • 16g Sugar
  • 14g Salt
  • 1 tsp White pepper powder
  • 30g Spring onion
  • 200g Water
  • 60g Light soy sauce
Part II: Chicken Stock
  • 2kg chicken bones
  • 4L water
  • 100g whole garlic

For garnish:
  • Spring onion curls
  • Fried garlic
  • White pepper
  • Coriander


Part I: Meatball

1. Remove the skin of the batang fish (mackerel).

2. Blend with water.

3. Mix with minced chicken, white pepper, crab meat, potato starch, sugar, salt, light soya sauce and sliced spring onion.

4. Roll mixture into balls (30g).

Part II: Chicken Stock

1. Boil chicken bones, water and whole garlic for two hours and strain.

2. Add in bamboo shoot and simmer for 30 minutes.

3. Boil the ball in the chicken stock until cooked.

4. Finish with sliced spring onion, fried garlic, white pepper and coriander.


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