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- Dip crabs in egg white and coat in tapioca flour. Shake off excess flour and deep-fry the crab pieces in hot oil until crispy and golden brown. Drain from oil and place on a serving plate.
- Melt butter in a clean wok over medium-low heat. Pour in beaten egg yolk from a height and stir quickly whilst pouring the yolk.
- Stir until bubbles are formed. Add in oats, curry leaves, bird´s eye chillies and seasoning. Pour into a wire sieve to drain off excess oil. Pour egg-shred mixture over crabs and serve immediately.