How to Cook Crab with Salted Egg Yolk Sauce – Chinese New Year Recipe

I mentioned during the broadcast that I was missing a couple of ingredients and I also skipped a step at the end, but the recipe here reflects the “unadulterated” version.

Crab with Salted Egg Yolk Sauce Recipe

INGREDIENTS:

• 1kg crab pieces
• 1 egg
• 3 Tbsp tapioca starch
• Oil for deep-frying

• Yolks from 3 salted eggs, cooked
• 1 tsp sugar
• ½ tsp chicken powder
• Some curry leaves
• ¼ tsp chilli powder or 2 tsp sliced bird’s eye chillies (optional)
• 2 Tbsps butter
• 200ml evaporated milk or fresh milk

METHOD:

1. Heat oil in deep wok to about 180°C.
2. Drench crab pieces first in egg, then in tapioca starch.
3. Deep-fry for about 2 minutes or until just cooked through.
4. Remove oil from wok.
5. Mash cooked salted egg yolks in food processor or with fork.
6. Transfer into wok with butter and cook for 1 minute.
7. Add curry leaves and chilli (if using) and fry a further 30 seconds.
8. Add sugar, chicken powder and milk.
9. Blend with stick blender to achieve a smooth consistency (optional).
10. Bring to a low simmer, transfer crab pieces into wok and coat well with sauce.
11. Remove and serve.