Loyalty points



Blanch the Crab:

  • Crab, locally caught and live 1.5 kg
  • Water, for blanching 10.0 l
  • Fish sauce 40.0 ml
  • Ice water 10.0 l

The Soup:



  1. Blanch the Crab:

    • Wash the crabs thoroughly in cold running water. Bring the water to the boil and dissolve fish sauce into it.
    • Add in the crabs and boil for 4-6 min depending on the size.
    • Remove the crabs and place in the ice water to stop them from over cooking.
    • Crack open the crabs and separate the meat from the shells, discard the gills and digestive system found on the underside of the crab.
  2. The Soup:

    • Heat the clarified butter and sauté the onions and leftover crab shells.
    • Lower the heat, add the Garam Masala, turmeric powder and dried lemon now stir till fragrant, careful not to burn.
    • Add in fish sauce, Knorr Professional Crispy Coating Mix Marinade and water, bring to a simmer, cook for 15 minutes, add in the Knorr Professional Lime Seasoning and remove the dried lemon.
    • Blend everything till smooth and then strain through a chinois.
    • Check the seasoning.
  3. Garnish:

    • Mix the Hellmann’s Real Mayonnaise with the Turmeric and black pepper and place into a side dish.
    • Take half the crab meat and bind together with some of the Hellmann’s Real Mayonnaise, also place that in one of the side dishes.
    • Serve with other condiments like pine nuts,chilli paste and toasted bread.