Monday, June 4, 2012

Crab with salted Eggs


1kg fresh crabs
1 cup tapioca flour
Oil for deep-frying
3 salted egg yolks (I used salted duck eggs)
5 bird's eye chillies, chopped
2 stalks curry leaves
3 tbsp butter
½ tsp salt or to taste
½ tsp pepper
1½-2 tsp sugar
3 tbsp evaporated milk


  1. Clean the crabs. Remove the pincers and trim the legs. Cut into 4 pieces.
  2. Boil salted eggs for 7-9 minutes. Remove the yolks and use a fork to mash the egg yolks finely.
  3. Make sure the crabs are dry, then toss them in tapioca flour. Deep-fry in hot oil till golden in colour and cooked. Remove and leave aside.
  4. Melt butter in a wok, sauté curry leaves and bird's eye chillies until aromatic. Add salted egg yolks, keep stirring until egg yolks are incorporated into the butter sauce.
  5. Add pepper, salt, sugar and evaporated milk then stir in pre-fried crabs. Stir-fry briskly to mix. Dish out and serve immediately.

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