Kepetin Bakwan Recipe
Kepetin Bakwan Recipe 21. September 2016

35 min preparation time | 8 serving | 5 min cooking time

This pork and crab meatball soup is a must-have dish in many Peranakan households during Chinese New Year. Traditionally, the Nyonya served this dish on special occasions as crab meat was costly and the recipe is laborious if one follows the traditional method of using live crabs, which have to be steamed before the flesh is removed by hand to ensure there are no odd bits of shell.
Kepitian Bakwan, Recipe provided by: Baba Jolly Wee
Kepitian Bakwan, Recipe provided by: Baba Jolly Wee


  • 300g Minced pork 200g Fresh prawns, shelled and deveined, coarsely chopped 100g Crab meat
  • 1 Large tau kwa (firmed bean curd), smashed 300g Fresh turnip, Shredded 300ml Stock from chicken bones 900ml Water
  • 3 Cloves garlic, minced
  • 2 Tablespoon tau jio (fermented bean paste)
  • 1/4 Tablespoon chicken seasoning powder
  • Pinch of white pepper
  • 1 Tablespoon soy sauce
  • 2 Tablespoon cooking oil
  • Tablespoon cooking oil


For crab meat ball

  1. In a medium bowl, mix together the minced pork, crab meat and chopped prawns; add smashed tau kwa, lightly season with soy sauce.
  2. Mix all the ingredients until completely incorporated and the mixture becomes sticky.
  3. Form into small, bite-size meatballs and set aside.

For soup

  1. Heat oil in a Chinese wok or soup pot, add minced garlic and tau jio, fry till fragrant.
  2. Add stock, water, white pepper and chicken seasoning powder, bring to boil and add shredded turnip.
  3. When boiling, gently drop the crab meat balls and bring to boil over high heat. Switch to low heat and allow to simmer till crab meat balls are properly cooked, about 5 – 8 min.
  4. Garnish with coriander leaves and serve with rice.