Friday, August 2, 2013

[Recipe] Bakwan Kepiting

 

Bakwan kepiting is a wholesome, very lightly flavored yet appetizing peranakan soup-based dish comprising of crab meat, prawn meat, bamboo shoots and minced pork rolled into a ball. It was only during special occasions that we got to eat this while growing up because crabs and prawns were not considered affordable in our household.

In my version, I've kept the crab and prawn meat chunky instead of finely minced as it mostly is because I wanted to taste the different textures when I bite into it. However, do feel free to minced all the ingredients to your personal liking.

Here are the ingredients to prepare (makes about 16 medium sized bakwan) :

- 300gm minced pork
- 1 pkt crab meat (I used a shortcut and bought raw/frozen crab leg meat instead.)
- 10 pcs medium sized prawns, chopped
- 2 pcs of bamboo shoots thinly sliced. (I used canned bamboo shoots by Mili brand. There are easily 4-5 pcs in a can. You can keep the balance to make poh piah or fried spring rolls!)
- 1 egg
- 2 tbsp corn flour
- 1 tbsp taucheo paste (preserved soy bean paste)
- 2 cloves garlic, minced
- 2 soup bowls of water
- 1 tbsp fish sauce

Method :

1) Put all the meat and 80% of the bamboo shoot in a bowl. Add the cornflour and egg. Mix well and leave aside.
2) Fry the garlic, the balance bamboo shoot and taucheo paste in your casserole till fragrant.
3) Add water and let it boil.
4) Scoop the marinated meat into ball shapes and place into the soup base. You can firm the shape of the ball with your palm too.
5) Once all the bakwan are in the casserole, add the fish sauce and let it cook for 20-30 minutes.
6) Remember to do your taste test and adjust the salt level to your preference.

While the bakwan cooks, you may want to make your own sambal belachan (spicy shrimp chilli) that goes extremely well as a dip! I made a small portion of 2 fresh chillis and 1 tsp of belachan. Nowadays, you can get prepared belachan paste in a glass bottle by Lee Kum Kee so I use that for my cooking. Blend the 2 together and viola!

If you like coriander leaves, do get them and serve it as garnish together with the soup!

p.s. This soup tastes even more awesome if there are balance to keep for the next day. :)


Till the next post, have a blessed week!

8 comments:

  1. Have bookmarked this recipe for future use :)

    ReplyDelete
  2. Replies
    1. Thanks Elizabeth! When you do, let me know how it turned out for you! :)

      Delete
  3. since I'm not a meat person, i'll take the soup which I am sure taste great!

    ReplyDelete
  4. Extra crab flavor, you can boil 1-2 chopped up flower crabs to the soup base. Add a tsp of sugar too!

    ReplyDelete
  5. Hi, where can I get frozen crab meat in Singapore?

    ReplyDelete
    Replies
    1. Hi. Just about every major supermarket area where the frozen seafood section is.

      Delete

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