• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 6 flower crabs, shells cleaned
  • Oil for deep-frying
  • 250g steamed crab meat
  • 100g squid paste
  • 70g prawn paste
  • 4 water chestnuts, coarsely chopped
  • 5 bird's eye chillies, chopped
  • 1 onion, chopped
  • 2 stalks coriander, chopped
  • 3-4 kaffir lime leaves, finely shredded
  • 1 egg, beaten
  • Cornflour
  • Seasoning
  • ½ tsp pepper
  • ¼ tsp salt or to taste
  • 1 tsp chicken stock granules
  • 1/8 tsp sugar
  • 1½ tbsp cornflour


  1. Combine crab meat, squid and prawn pastes, water chestnuts and bird's eye chillies in a mixing bowl.
  2. Add onion, coriander, kaffir lime leaves and egg. Mix in seasoning ingredients. Stir to combine.
  3. Sprinkle some cornflour on the inside of the crab shell. Shake off excess flour and spoon in 2-3 tbsp filling mixture. Stuff filling into the corners of the shells. Press down firmly, then sprinkle a little extra cornflour over the filling.
  4. Deep-fry the prepared shells in hot oil until the filling is cooked through. Dish out and drain from oil.

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