This recipe is best with
Recipe Ingredient
- 2kg crabs
- A little cornflour
- Enough oil for deep-frying
- 5 egg yolks
- 1 tbsp evaporated milk
- 6 tbsp butter
- 10 bird's eye chillies, crushed
- 2 stalks curry leaves
- 1 tsp sugar
- ¾ tsp salt
Instructions
- Cut crabs into halves. Clean well and crack the claws. Sprinkle a little cornflour over the crabs and deep-fry in hot oil until the crabs turn red. Dish out and drain from oil.
- Combine evaporated milk and egg yolks and mix well. Put butter in a wok and melt over medium heat. Pour the egg yolk mixture gradually into the melted butter at a height, allowing it to drip in a steady stream. Stir constantly to fry the egg yolk mixture until it forms fine shreds. Add the curry leaves and bird's eye chillies. Stir-fry until fragrant.
- Return the crabs to the egg mixture. Season with sugar and salt. Stir well to mix. Pour into a metal sieve to drain off excess melted butter or the oil. Transfer to a serving dish and serve immediately.
