• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 1 people
  • Difficulty

Recipe Description

This recipe is provided by Anchor Dairy.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 80g fresh crab (bake & remove the meat)
  • 50g salted egg yolk (steamed & chopped)
  • 10g cooking oil
  • 40g Anchor Unsalted Butter
  • 12g chopped garlic
  • 5g chopped ginger
  • 150g steamed white rice
  • 5g fish sauce, to taste
  • 5g soy sauce, to taste
  • 8g chicken stock powder, to taste
  • 1g white pepper powder, to taste
  • For Garnishing (optional):
  • 5g julienne carrot
  • 2g fresh coriander
  • 3g julienne red chilli
  • 2g fried garlic with oil
  • 2pcs roasted crab shell


  1. Roast the fresh crab in preheated oven with the temperature of 180°C for 10 minutes. Crack open the crab shells & remove all meat.
  2. Steam salted egg yolk for 20minutes & chop it until fine.
  3. Heat the oil with butter in a frying wok then saute chopped garlic & ginger until aromatic.
  4. Add in salted egg, continue to fry for around 1 minute.
  5. Place in cooked rice, fish sauce, soy sauce, chicken stock powder & white pepper powder, fry until all ingredients combines well.
  6. Lastly add in crab meat, give it a quick toss in the frying wok.
  7. Place the fried rice into a medium size bowl, press down firmly & flip it over on a plate.
  8. Garnish with finely julienne cut carrot, fresh corrander, julienne red chilli, fried garlic with oil & place the baked & clean crab shell on the side.
  9. Serve hot & enjoy!

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