• Taro 100.0 g
  • Mung Bean Floursoftened 250.0 g
  • Dim sum flour 50.0 g
  • Water 50.0 g
  • Wheat Starch 20.0 g
  • Vegetable ShorteningPan You 50.0 g
  • Ammonia Powder 1.0 g
  • Bamboo Charcoal Powder 15.0 g
  • Salt 3.0 g

Marinated Plum Tomatoes

  • Water 300.0 g
  • Preserved Plums 6.0 pc
  • Sugar 100.0 g
  • Sour plums 6.0 pc
  • Cherry Tomatoescut off at the bottom 12.0 n/a

Smoked Chili Crab Sauce


  • Affilia Cress 20.0 g
  • Marinated Plum Tomatoes 2.0 g

Chilli crab is a Singapore national dish, but some might find it cumbersome to eat. I reinterpreted this dish to be more accessible by first cooking the crab meat in chilli crab sauce, then wrapping it with yam fritter dough. The end result? A delectable combination of textures and flavours that also engages the diners' senses, all in one bite!

Chef Cao Yong
Society of Chinese Cuisine Chefs (Singapore)



  1. Dough

    • Steam the taro till soft and mash it.
    • Fold in mung bean flour, dim sum flour, vegetable shortening, baking powder, bamboo charcoal powder, chicken powder, salt and wheat powder. Mixed well, and knead until dough. Set aside
  2. Marinated Plum Tomatoes

    • Put 300g of water, preserved plum, sugar and sour plums in a pot and cook on low heat for 5 minutes. Remove from heat and set aside to cool.
    • Soak the tomatoes in the cooled plum water for 3 hours.          
  3. Smoked Chili Crab Sauce

    • Mix sambal chilli sauce, add Hellmann's Charred Tomato & Capers Dressing and Hellmann's Smoked Chilli Dressing
    • Season with Knorr Chicken Seasoning powder, salt and sugar. Add crab meat and mix well.
  4. Plating

    • Wrap smoked chili crab in the dough.
    • Heat frying pan until 150℃, add crab balls and fry until crispy.