Bakwan Kepiting
Servings Prep Time
4 30minutes
Cook Time
Servings Prep Time
4 30minutes
Cook Time
  • 8 prawn heads
  • 115g chicken bones
  • 1/2tbsp oil
  • 500ml chicken stock
  • 115g minced chicken
  • 55g minced prawn
  • 115g crab meat flakesnot crab meat stick
  • 100g Del Monte mixed vegetables
  • 1 egg yolk
  • 1/2tbsp cornstarch
  • 1/8tsp salt
  • 1/8tsp pepper
  • 1/2cup bamboo shootsjulienned and blanched
  • 2tbsp oil
  • 1clove garlic
  • sambal belachanserved on the side
Step 1- Prepare the stock
  1. Fry the prawn shells in a large pot or wok with oil till fragrant and shells turn red.
  2. Add 500ml of chicken stock to the pot.
  3. Press the prawn heads to release the flavours. Simmer for 10 minutes.
  4. Skim the top or strain to retain a clear stock. Set aside.
Step 2- Prepare the meat balls
  1. Mix minced chicken, minced prawns, flaked crab meat and mixed vegetables evenly.
  2. Add egg yolk, salt, pepper, and corn flour to bind the ingredients. Set mixture aside in fridge to season for 30 minutes.
Step 3- Cook the soup
  1. Heat oil and stir fry garlic till fragrant in a pan. Add bamboo shoots, followed by carrots. Set aside.
  2. Bring the stock from step 1 to a boil and add the stir-fried ingredients. Lower heat to medium and gently add the meat balls, taking care not to break them up. Allow meat balls to cook for about 5 minutes. Lower heat and simmer for 30 minutes.
  3. Serve with sambal belachan on the side.