Friday, May 27, 2011

Crabs with salted egg yolk

The first time I tasted this dish was in Cheng Ho restaurant. Yup, the one owned by Amy Search. It was during one of the family gatherings. It was really to-die-for. It surprised me how the salty, richly textured duck egg yolk went so well with the crabs. I can tell that its delicious without even eating the crabs ( Because sadly, I'm allergic to seafood...) This sauce, can definitely go with any deep fried battered seafood. A must-try for all food fanatics! But be warned, the cholesterol level is quite high...

Ingredients :

1kg crabs
1 cup tapioca flour
Oil for deep-frying
3 salted egg yolks
5 bid's eye chilies, chopped
2 stalks curry leaves
3 tablespoons butter
1/2 teaspoon salt or to taste
1/2 teaspoon pepper
11/2-2 teaspoon sugar
3 tablespoons evaporated milk

  1. Clean the crabs. Remove the pincers and trim the legs. Cut into 4 pieces.
  2. Steam salted egg yolks for 3-4 minutes. Remove and use a fork to break up the egg yolks.
  3. Toss crab pieces in tapioca flour. Deep-fry in hot oil till golden in color. Remove and leave aside.
  4. Melt butter in a wok, sauté curry leaves and bird's eye chilies 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-fired crabs. Stir-fry briskly to mix. Dish out and serve immediately.

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