Singapore Salted Egg Crab
I have a few crab recipes that were fine-tuned, catering to whatever condiments I could get in my home kitchen. My family is crazy over crabs and when GoFresh first started, I got 8 big Sri Lankan Crabs for my Dad's birthday. So, I decided to whip up a few versions of Singaporean recipes for Crabs. One of it was the Salted Egg Crab which I came to realize that this is too simple to cook.
You can use the Salted Egg base for pretty much ANYTHING - prawns, fish, chicken, pork. I'm not the best cook, you can ask my friends. They seldom or almost never witness me add sugar or salt to my cooking.
Here's what you'll need:
2 large crabs
Peanut Oil
2 cloves of garlic, minced
1 tbsp butter
1 prig of curry leaf
4 salted egg yolks, hard-boiled and smashed
1/2 cup of evaporated milk
1 tsp Shaoxing wine
1 pinch of salt
1 pinch of chicken powder (I didn't use this though)
Methods:
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 evaporated milk by the tablespoon.
Transfer to plate, garnish and serve warm.
I cooked this dish again at my friend's house for our weekly food party and that was one year after I experimented with this recipe. I can tell you, anyone can be a Chze Char chef with this recipe!
