Salted Egg Crab

Heyy....yesterday i juz posted an entry abt me trying out Black Pepper Crab....i juz remembered..sumtime back i tried Salted Egg Crab...one of the crab dishes served at seafood restaurant. The 1st time i tried was at seafood restaurant at CCK garden wiv DEAR's family....then my FSILs cooked it before when we went over to their place...so..i googled for the recipe..and realised that it look easy enuf to try.....n so i did!!..again 1st try was a success...hehe..n i've cooked it a couple of times for the families (both mine & DEAR's) to eat...check out the pic and recipe below :)

Salted Egg Crab

Salted Egg Crab @ Ketam Telur Asin
1 kg flower crabs
1 cup tapioca flour (i use corn flour)
Oil for deep frying

3 salted egg yolks
5 chilli padi, chopped
2 stalks curry leaves
3 tbsp butter
1/2 tsp salt or to taste
1/2 tsp pepper
3 tbsp evaporated milk

Method:
Clean crab n remove pincers. Cut into 2 or 4 pieces.
Steam salted egg yolks for 3-4mins. Remove n use fork to break the yolks (i bought those already cooked salted eggs)
Toss crab pieces in tapioca flour.Deep fry in hot oil until golden in colour.Remove n put aside
Melt butter in a wok, saute curry leaves n chilli padi until aromatic.Add salted egg yolks, keep stirring until egg yolks are incorporated into the butter sauce.
Add pepper, salt & evaporated milk then stir in the crabs.Stir fry briskly to mix.Dish out n serve immediately.

P/S: i dont actually follow the measurement above...made my own adjustment...heheh