Fried Crabs in Salted Egg Yolk Sauce
Fried crabs with salted egg yolks is a popular dish served in Singaporean hawker stalls and restaurants. Try this yummy seafood specialty now!
2-3 persons
1 hour
Ingredients
Based on 2-3 persons
- 1kg crabs
- 130g tapioca flour
- 3 salted egg yolks
- 2-3 garlic cloves
- 5 bird eye chilis
- 2 stalks curry leaves
- 3 Tbsp unsalted butter
- Salt (to taste)
- ½ tsp pepper
- 1 pinch chicken powder
- 1½-2 tsp sugar (to taste)
- 4 Tbsp unsweetened condensed milk
- Frying oil
Kitchen tools:
- Steamer
- Thaw the crabs. Crack and remove their claws as well as their shell. Trim the legs and divide the body into 4 pieces. Clean and dry them with paper towels. Steam the salted egg yolks for 10 minutes, until they are cooked. Let them cool, then crush them until they are finely crumbled. Set them aside.
- Coat the crab pieces in tapioca flour. Heat some frying oil, then deep-fry the crab pieces until they turn orange/red. Transfer them to a colander to drain off the excess oil. Strain the hot oil and place the wok back on the heat.
- Melt the butter in the wok, then sauté the minced garlic, curry leaves and bird eye chilis until they are fragrant. Add the salted egg yolks and keep stirring until some “air bubbles” start to form.
- Add the pepper, sugar, chicken powder and evaporated milk. Taste the mixture and add some salt if necessary. Then, throw in the pre-fried crab pieces. Reduce the heat and stir-fry briskly to mix the ingredients together and evenly coat the crabs.
The recipe photo serves for illustrative purposes only.