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.
Ingredients
Method
- Heat a wok and add the homemade laksa paste.
- Add the shrimps, dried tau pok, sliced fishcake, and chopped laksa leaves into the wok.
- Add a splash of water, cover, and bring the laksa base to a boil.
- Coat the soft shell crabs in potato starch seasoned with a pinch of salt, then deep fry in hot oil until crispy. Set aside.
- Season the boiling laksa mixture with fish sauce, a little sugar, and thick coconut milk, then stir well.
- Incorporate the Mee Tai Mak noodles and mix thoroughly.
- Add the beansprouts, cover on the highest heat setting, and let it braise for 7 minutes.
- For the cereal tofu, melt butter in a clean pan and sauté the chopped chili padi and curry leaves.
- Pour in the Nestum cereal, and season with salt, sugar, and a pinch of MSG.
- Add the deep-fried egg tofu (previously coated in cornstarch and fried) to the cereal mixture, tossing until fully coated.
- Plate the dry laksa, top with a crispy soft shell crab, and serve alongside the cereal tofu.
Featured dishes
1Laksa Dry is sold by headcount. Add it on its own to choose how many people.
