Ingredients

The following ingredients have 3 Servings
  • 2 kg large mud crabs, cleaned
  • 1 1/2 cup tapioca flour
  • 6 cooked salted egg yolks, mashed
  • 4 pcs red chillies, chopped
  • 4 stalks curry leaves
  • 2 pcs small shallots, thinly sliced
  • 6 cloves garlic, minced
  • 1/3 cup butter
  • 2 tsp sugar
  • 1/2 cup evaporated milk
  • salt
  • ground white pepper
  • oil, for deep frying

Instruction

  • Crack open mud crabs and clean it with running water, cut the body in half and crack the legs with the back of the cleaver but do not pull it apart, make sure they still are hanging together
  • Place crabs in a large platter in one layer then sprinkle tapioca flour on crabs to coat. Flip the crabs and sprinkle it again with tapioca flour to coat the other half.
  • Heat oil in a large wok enough for deep frying, once oil is hot deep fry crab until crab turns red.
  • Remove crab from the wok, place it in a large colander to drain excess oil. Set it aside.
  • In another melt butter then sauté garlic, shallots, curry leaves and red chillies until very aromatic.
  • Add salted duck egg yolks then keeps stirring until its mashed and starts bubbling.
  • Add evaporated milk, sugar and white pepper, mix it well then season with salt if necessary.
  • Add the fried crabs, toss to coat it with the sauce then serve.