Butter Sauce Soft-Shelled Crabs


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


1/2 tsp chicken stock granules
1 tbsp sugar
1 tbsp evaporated milk


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.

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