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Chef Annil

Singapore-Indian party catering — seafood shellout, mini buffets, and the Party Poori live station. Islandwide delivery and self-collection.

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Recipe

Cereal Tofu & Dry Laksa with Soft Shell Crabs

1:3117 May 2026@annilravin

Indulge in a spectacular feast featuring crispy Cereal Tofu paired alongside a rich and fragrant Dry Laksa topped with golden, deep-fried soft shell crabs. In this step-by-step recipe, Chef Annil guides you through building a deeply aromatic laksa base using a homemade paste, fresh shrimps, tau pok, and laksa leaves, all tossed with chewy Mee Tai Mak noodles. On the side, enjoy crispy egg tofu coated in a sweet, savory Nestum cereal mixture with curry leaves and fiery chili padi for the ultimate crunch.

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Cereal Tofu & Dry Laksa with Soft Shell Crabs

Ingredients

Method

  1. Heat a wok and add the homemade laksa paste.
  2. Add the shrimps, dried tau pok, sliced fishcake, and chopped laksa leaves into the wok.
  3. Add a splash of water, cover, and bring the laksa base to a boil.
  4. Coat the soft shell crabs in potato starch seasoned with a pinch of salt, then deep fry in hot oil until crispy. Set aside.
  5. Season the boiling laksa mixture with fish sauce, a little sugar, and thick coconut milk, then stir well.
  6. Incorporate the Mee Tai Mak noodles and mix thoroughly.
  7. Add the beansprouts, cover on the highest heat setting, and let it braise for 7 minutes.
  8. For the cereal tofu, melt butter in a clean pan and sauté the chopped chili padi and curry leaves.
  9. Pour in the Nestum cereal, and season with salt, sugar, and a pinch of MSG.
  10. Add the deep-fried egg tofu (previously coated in cornstarch and fried) to the cereal mixture, tossing until fully coated.
  11. Plate the dry laksa, top with a crispy soft shell crab, and serve alongside the cereal tofu.
recipelaksacereal tofusoft shell crabmee tai makseafood