This is something similar to creamy version of Butter Prawn but used salted egg yolks instead of normal egg yolks. Both T and I loved Salted Egg Crab we had at a local seafood restaurant very much; hence I decided to recreate the taste at home. Dish I created tasted similar to restaurant version and creamier as we preferred.
It was my second attempt, first attempt I cooked with a few large prawns and T kept asking for extra sauce. This round I made extra sauce just in case, guess what, T had it with spaghetti and it was simply delish! An idea is borned - Creamy Salted Egg Pasta.
To me, cooking crab is easy but choosing crabs. I always rely on the seller to choose for me and pray hard that they would not cheat me. Can you share with me on how to choose a fresh and "meaty" crab? Okay, I do know how to distinguish male and female crabs.
Ingredients (2-3 servings):
2 large mud crabs
Oil for deep-frying
2 cloves garlic, minced
1 tbsp butter
1 prig curry leaf
2 salted egg yolks (raw), chopped
½ cup evaporated milk
1 tsp Shaoxing wine
Pinch of chicken powder (I used dashi stock)
Pinch of salt
- Clean and chop crab into serving size then pat dry with paper towel. Must dry very well or else the oil will be splattering.
- Heat oil in wok, add in crab and fry until the colour turned red. Transfer to plate and set aside.
- Remove all oil in the wok. Add in butter, garlic and curry leaves, stir-fry on low heat until aromatic then add in salted egg yolk.
- Stir-fry until salted egg yolk is cooked, add in evaporated milk, chicken powder and salt to taste.
- Return fried crab into the wok and stir to coat crab with sauce. Add in Shaoxing wine, put the cover on and cook with low heat for one to two minutes. If the sauce reduced too much, add in some fresh milk.
- Transfer to plate, garnish and serve warm.
- Toothbrush is a very good tool for cleaning and scrubbing the crab.
- If desired, coat crab with corn flour briefly before frying.