Soft Shell Crab

  • Soft Shell Crab 10.0 pc
  • Corn Flour 150.0 g

Frying Flour Batter

  • Corn Flour 90.0 g
  • Plain Flour 180.0 g
  • Self-Raising Flour 90.0 g
  • Water 450.0 g

Salted Egg Sauce

  • Margarine 100.0 g
  • Curry Leaves, plucked and cleaned 16.0 g
  • Chilli Padi 8.0 g
  • Shallots, sliced 50.0 g
  • Evaporated Milk 200.0 g
  • Water 240.0 g
  • Sugar 80.0 g
  • Knorr Golden Salted Egg Powder 800g 100.0 g
  • Knorr Chicken Seasoning Powder 1kg 20.0 g


  • Spaghetti, blanched 1000.0 g

Before Serving

  • Spring Onions, curled 10.0 g
  • Chilli, sliced 10.0 g
  • Affilla Cress 10.0 g

There are so many ways to cook soft shell crabs, why not use it to create a fusion dish with salted egg sauce and spaghetti? Our recipe combines soft-shell crabs fried to a golden crisp, accompanied with a warm plate of pasta in a tantalising salted egg sauce to delight your guests.



  1. Soft Shell Crab

    • Coat the soft shell crab with corn flour and set aside.
  2. Frying Flour Batter

    • In a mixing bowl, mix all the ingredients together and set aside.
  3. Salted Egg Sauce

    • In a pot, melt margarine, stir fried curry leaf, shallots and chili padi till fragrant.
    • Add in evaporated milk, water and bring to boil.
    • Whisk in sugar, Knorr golden salted egg powder and Knorr Chicken Seasoning Powder.
    • Let it simmer for 2 mins.
    • Set aside.
  4. Pasta

    • Blanch pasta till Al-Dante and set aside.
  5. Before Serving

    • Preheat deep fryer to 180 degree Celsius.
    • Coat the soft shell crab with the batter and deep fried the chicken wings for 6mins till it is cooked and golden brown.
    • Drain off excess oil.
    • Heat up salted egg sauce, fold in pasta and let it simmer for 1min.
    • Plate salted egg pasta and toppled it with fried soft shell crab.
    • Garnish with chili, spring onions and affilla.
    • Ready to serve.