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    Braised Spicy Crab Balls with Noodles

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    Braised Spicy Crab Balls with Noodles

    You can use finely chopped prawns in place of the crabmeat. If you don't like shellfish, use minced pork alone, but add extra to make up weight.

    • Preparation time: 30 minutes
    • Cooking time: 35 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 6


    • For the braising mix:
    • 2 cloves of garlic, crushed
    • 1 tbsp vegetable oil
    • 2 onions, finely sliced
    • 1 red chilli, deseeded and finely sliced
    • 7cm root ginger, peeled and diced
    • 1 litre fish stock
    • 100g button mushrooms, sliced
    • 2 x 200g packs pak choi
    • 100g medium egg noodles
    • Coriander leaves, to garnish
    • For the crab balls:
    • 2 cloves of garlic
    • 3 small dressed crabs
    • 300g minced pork
    • 1 red chilli, deseeded and finely sliced


    1. To make the balls, crush and chop the garlic to a smooth paste. Place the paste and chilli slices in a bowl, add the crabmeat and pork and mix well. This is best done with your hands to achieve an even blend.
    2. Divide the mixture into 18 equal-sized pieces and roll out into balls. Place them on a plate, cover with clingfilm and store in the fridge until needed.
    3. In a large pan, heat the vegetable oil over a medium heat. Add the onion, garlic, chilli and ginger and cook for 5 minutes. Don't let the vegetables brown. Add the stock and mushrooms and simmer for 5 minutes. Carefully add the crab balls, one at a time, and simmer for a further 12 minutes, or until thoroughly cooked.
    4. Break the pak choi leaves away from the stems and cut any larger leaves in half, then wash. Cook the noodles according to the pack instructions and mix them into the stock mixture. Add the prepared pak choi and cook for 1 minute. Serve immediately in bowls, with three crab balls per person. Garnish with sprigs of coriander leaves.

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