• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

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


  1. 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.
  2. 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.
  3. 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.

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