Butter Crab with Salted Egg Yolk

Finally i have the chance to cook this famous salted egg crab.inspired by amy beh's recipe..here's my improvised version..

lunch! lunch! lunch!

BUTTER CRAB WITH SALTED EGG YOLK

 

Ingredients
3-4 [medium/big]crabs
1 cup tapioca flour + chopped curry leaves + pepper
Oil for deep-frying
6-8 garlic - finely chopped
4-5salted egg yolks
7-10  cili padi,  finely chopped
3-4 stalks curry leaves
4 tbsp butter

½ tsp pepper
1½-2 tsp sugar
4 tbsp evaporated milk

Method
Clean the crabs. Remove the pincers ,  trim and crack the legs. Cut into 2-4 pieces. Steam salted egg yolks for 3-4 minutes. Remove and use a fork to break up the egg yolks. Toss crab pieces in tapioca flour mixture. Deep-fry in hot oil till golden in colour. Remove and leave aside.
Melt butter in a wok, sauté curry leaves, garlic and cili padi until aromatic. Add salted egg yolks, keep stirring until egg yolks are incorporated into the butter sauce. Add pepper, salt, sugar and evaporated milk then stir in pre-fried crabs. Stir-fry briskly to mix. Dish out and serve immediately