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Soft Shell Crab Bao

You'll Forget Your Lobster Roll Obsession Once You Try This Soft Shell Crab Bao

The Noodle House's Chef de Cuisine, Bayu Fidiyanto, shares his recipe for Soft Shell Crab Bao.

Soft Shell Crab Bao

The Noodle House

Soft Shell Crab Bao


  1. 120g Soft Shell Crab – three pieces
    5g Corn Flour
    1 Whole Egg
    30g Panko Bread Crumbs
    3 Bao Buns
    30g Sriracha Lime Mayo
    10g Bean Sprout
    3g Capsicum-Leek (Slice 150g green capsicum, 150g red capsicum, 150g yellow capsicum and 150g Leek, mix in container and soak in cold water)
    3g Coriander
    3g White Sesame Seed


  1. Dip thawed crab in corn flour then egg wash.
  2. Dredge in panko bread crumbs coating evenly.
  3. Place coated crab in deep fryer until golden brown.
  4. At same place baos in oven on flat frill for 1 minute 30 seconds.
  5. Stuff each with one crab.
  6. Drizzle with sriracha lime mayo.
  7. Garnish with bean sprouts, capsicum-leek and coriander as per photo.
  8. Sprinkle with sesame seeds.
Image Source: The Noodle House
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