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In a large pot, add the pork bones and canned prawn head and shells. Stir-fry until they are fragrant and slightly browned, about 5-7 minutes.

Pour in 1.2 liters of water. Add the chicken stock powder, a dash of salt, 1 tablespoon of soy sauce, and 1 tablespoon of fish sauce to the pot. Bring the mixture to a simmer and let it cook to develop a rich stock, about 20 minutes.

While the stock is simmering, prepare the meatballs. In a mixing bowl, combine the minced pork, frozen crab meat, finely chopped or minced canned bamboo shoots, and chopped prawns.

Crack 1 egg into the bowl. Add the corn starch, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce, sesame oil, salt, and a few dashes of white pepper.

Mix all the meatball ingredients thoroughly by hand until well combined and uniform in texture. Shape the mixture into tender, round meatballs using your hands.

In a clean pot or the same pot used for the stock (if the stock was strained or transferred), add the sliced canned bamboo shoots. Pour the prepared soup stock into the pot with the bamboo shoots. Bring the soup to a gentle simmer.

Carefully drop the shaped meatballs into the simmering soup. Stir the soup gently to ensure the meatballs are submerged and cook evenly. Continue to simmer until the meatballs are cooked through, about 10-15 minutes.

Ladle the hot Bakwan Kepiting soup with meatballs and bamboo shoots into individual serving bowls. Garnish each bowl with 1 tablespoon of fried shallot oil, 1 tablespoon of fried garlic oil, and a sprinkle of fresh coriander before serving.


In a large pot, add the pork bones and canned prawn head and shells. Stir-fry until they are fragrant and slightly browned, about 5-7 minutes.

Pour in 1.2 liters of water. Add the chicken stock powder, a dash of salt, 1 tablespoon of soy sauce, and 1 tablespoon of fish sauce to the pot. Bring the mixture to a simmer and let it cook to develop a rich stock, about 20 minutes.

While the stock is simmering, prepare the meatballs. In a mixing bowl, combine the minced pork, frozen crab meat, finely chopped or minced canned bamboo shoots, and chopped prawns.

Crack 1 egg into the bowl. Add the corn starch, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce, sesame oil, salt, and a few dashes of white pepper.

Mix all the meatball ingredients thoroughly by hand until well combined and uniform in texture. Shape the mixture into tender, round meatballs using your hands.

In a clean pot or the same pot used for the stock (if the stock was strained or transferred), add the sliced canned bamboo shoots. Pour the prepared soup stock into the pot with the bamboo shoots. Bring the soup to a gentle simmer.

Carefully drop the shaped meatballs into the simmering soup. Stir the soup gently to ensure the meatballs are submerged and cook evenly. Continue to simmer until the meatballs are cooked through, about 10-15 minutes.

Ladle the hot Bakwan Kepiting soup with meatballs and bamboo shoots into individual serving bowls. Garnish each bowl with 1 tablespoon of fried shallot oil, 1 tablespoon of fried garlic oil, and a sprinkle of fresh coriander before serving.
