Crab Preparation

  • Paddy crab 150.0 g
  • Chicken eggs 1.0 pc
  • tofu cut into cube 1.0 pc
  • Dry Flat noodle 300.0 g
  • Bean sprout 70.0 g
  • Tomato cut wedges 100.0 g
  • Cooking Oil 10.0 ml

Hotpot base preparation


  • Dry Flat noodle
  1. Crab Preparation

    • Blend paddy crab into liquid.
    • Mash half tofu with chicken egg, add pure paddy crab and mix together.
    • Cut the remaining half tofu into cube and deep-fry.
    • Arrange all vegetables in the basket.
    • Arrange fresh noodle and meat separate set-up on the place.
  2. Hotpot base preparation

    • Boil pure crab with low fire. Seasoning with Knorr Seafood Powder. Cook until crab paste surface. Take out and set aside.
    • In the hot pot stir-fry shallot, tomato and colour oil stir-fry. Add water and keep boiling. Add Knorr Pork Broth Base and pork ribs. Season with Knorr Lime Powder, sugar, shrimp paste, fish sauce adjusting to taste. Ready to serve as a stock base.
    • Add Meat and all the vegetables let it boil again. Discard the curdle on surface.
    • Add mix herb, fried shallotfor flavour.
  3. Serve

    • Serve crab hotpot along with vegetable and noodles.