This recipe is best with
Recipe Ingredient
- 4 soft-shelled crabs, halved
- 1 egg white
- 4-5 tbsp tapioca flour
- 2 sprigs curry leaves
- 4 bird´s eye chillies, chopped
- 1 tbsp instant oats
- 3 egg yolks, beaten
- 200g butter
- 1 tbsp oil
- Seasoning
- 1/2 tsp chicken stock granules
- 1 tbsp sugar
- 1 tbsp evaporated milk
Instructions
- 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.
