RECIPES

epicure

RATINGS

TYPE OF MEAL

Mains

DIFFICULTY

Easy

SPEED

Moderate

Crispy fried salted egg yolk crabs with evaporated milk

This dish is any dietician's nightmare but its creamy fragrance will linger on your taste buds for a long time.

Serves 4 Prep time 10 minutes
Cook time 20 minutes

2kg mud or Sri Lanka crab, cleaned then cut into 4 pieces
3 cups sweet potato flour
4 whole eggs, beaten
2 litres cooking oil for deep frying

seasoning
150g white onions, sliced
2 tbsp olive oil
30 curry leaves
6 whole bird’s eye chilli
3 salted egg yolks, steamed to cook and mashed into bits
6 tbsp unsalted butter
¼ cup evaporated milk
3 tbsp fine sugar
2 tsp rock salt
pinch white pepper powder

• Lightly coat each piece of crab with sweet potato flour, dip into beaten eggs, then coat a second time with sweet potato flour.
• Heat a pot with cooking oil and fry the crab pieces till golden and crispy, about 4-6 minutes. Set aside to drain excess oil.
• Heat up another wok to fry onions with olive oil till soft and fragrant.
• Add curry leaves and chilli into the wok, then fry till fragrant.
• Add salted egg yolks, butter, evaporated milk and sugar, then the fried crab pieces. Cover with a lid and let it simmer for 3-5 minutes.
• Lightly toss in seasoning then season to taste with rock salt and pepper.

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