Spicy Crab Balls with Oyster Sauce

Food Picture: 

Preparation Time

45 minutes

Cooking Time

20 minutes

Ingredients (serves 6)

  • 12 dried shiitake mushrooms (see Notes)
  • 2 small red chillies, seeded, finely chopped
  • 3 garlic cloves, crushed
  • 250g raw fresh crab meat
  • 300g minced pork
  • 1 egg white, lightly beaten
  • 1 tbs vegetable oil
  • 2 onions, sliced
  • 2cm piece ginger, cut into thin strips
  • 1.25L (5 cups) fish stock
  • 2 tbs Lee Kum Kee Premium Oyster Sauce, plus extra to serve
  • 300g egg noodles, cooked
  • 6 baby bok choy, halved, steamed
  • Coriander, to garnish


  1. Soak mushrooms in boiling water for 10 minutes. Place half the chilli and two thirds of garlic in a bowl with the crab, pork and eggwhite. Season, mix well and roll into 18 balls. Cover, chill for 15 minutes.

  2. Heat oil in a large pan over low heat. Add onion, remaining chilli and garlic, and ginger.

  3. Stir for 1-2 minutes until softened. Add stock and drained mushrooms and simmer over medium heat for 5 minutes. Add balls and simmer for a further 5 minutes. Stir in oyster sauce and cook for a further 2 minutes.

  4. Divide noodles and bok choy among balls and mushrooms. Drizzle with extra oyster sauce and garnish with coriander.