18 Feb '15, 3pm
Staying in during the long weekend? Try this easy, illustrated #saltedeggcrab #recipe and add to your repertoire!
1 Scrub the dirt off the crab with a hard bristle brush. Remove the gills of the crab. Then rinse and pound all parts of the crab to crack the shells slightly. 2 Over high heat, steam the crab and salted egg yolks separately for 15min. Drain the juices from the steamed crab and set aside. 3 Grind the egg yolks into a powder, in a blender or chopper. Set aside. 4 Heat the vegetable oil and butter in a wok over low heat. Add the dried chillies and curry leaves, and stir-fry for about 30 seconds, until fragrant. 5 Turn the heat up to high, add the salted egg yolks and stir-fry the mixture for about 30 seconds until it foams up. 6 Add the crab, sugar and salt. Coat the crab evenly with the salted egg mixture and serve hot.