Cantonese Style Swimmer Crab Balls

Share this article:

These little morsels make awesome hors d’oeuvre, as well as elegant entrées. The mixture is similar to a classic crab cake mixture. But with a slight Cantonese influence as they are flavoured with celery leaves, spring onion and good quality oyster sauce. The mixture is wrapped around the claws and coated in breadcrumbs and deep fried to golden brown.


6 medium swimmer crabs, steamed until cooked and extract out all the flesh (you will get 50 gram of crab meat). Keep six claws intact.
80 gram chicken breast meat
2 tsp good quality oyster sauce
1 sprig celery leaves (daun sup), finely chopped
1 sprig spring onion
1 1/8 tsp white pepper
1/2 tsp salt
1 whole eggs
1 tsp sugar
1 tsp Pasti Sedap seasoning
some breadcrumbs

500 gram oil for deep frying


1. Put all ingredients except breadcrumbs in a processor, pulse until combined but not too fine.

2. Divide the farce meat into six portions to prepare for assembly. Wet one hand, then gently wrap the farce meat around the claw, but keep the pincers uncovered. Then close your palm, pressing the paste to the claw to encase the fleshy portion. Smooth the surface over and dredge with breadcrumbs.

3. Deep-fry all the four claws in hot oil until cooked. Cool on a paper towel and serve warm.


Share this article:




The Great Bay Leaf Conspiracy

Search Google for “bay leaf conspiracy” and the results might shock you: article after article wondering if bay leaves are a true herb, or merely a far-reaching scheme by the culinary industry to get you to put useless leaves into your food. One author, writing for The Awl, wonders: “What does a bay leaf taste like? Nothing. What does a bay leaf smell like? Nothing. What does a bay leaf look like? A leaf.” They’re crazy, right? Bay leaves are a …

Cucur Badak

Cucur Badak is a popular snack that is usually sold at roadside stalls or night markets (pasar malam). The patties are made with orange sweet potatoes and flour, with spicy shredded coconut and dried shrimp fillings.

Changing Lives Through Cooking at De’Divine Cafe

Customers at De’Divine Cafe sometimes laugh when their eyes catch the sign that reads, “Where Gods Come to Eat”. It might sound a little over the top, but this homely cafe is about more than just creating delicious flavours and textures. The sign is a reminder to customers that because of their patronage the establishment can provide culinary training to marginalised youth – mostly girls and young women – from the fringes of society. “We see cooking as a life skill …