Chinese

Salted Egg Crab

by Sjaiful A. on Fri, May 18, 2012

Salted egg creates a lovely golden crust that is so finger-lickin’ good. Crisp and rich, the sweet flesh of the crab gets an extra boost of flavour from the salty creaminess of the eggs.

Golden crust of yumminess...

Serves 4 people

Perfect for gatherings. Make it and impress your family.

Foodster's Verdict

Salted Egg Crab

Difficulty

  • Preparation
    15minutes
  • Total
    30minutes
INGREDIENTS
    Deep-fry Batter

    1 kg Crab, Cut into four pieces
    150 g All Purpose Flour
    150 g Rice Flour
    200 ml Cold Water
    3 Salted Egg, just the whites
    1 tsp Baking Powder
    Enough Oil for deep fry

    Dry Gravy

    2-3 tbs Cornstarch
    3 Salted Egg Yolk, steamed and then mashed
    3 Cloves Garlic, chopped
    2-3 Bird's Eye Chilli, chopped
    2 knobs Unsalted Butter
    1 tbs Oil

    Optional

    1 sprig of Curry Leaf

    Seasoning

    1 tsp Sugar
    ½ tsp Chicken Stock
    1 tsp Light Soy Sauce
    1 tsp White Pepper
METHOD

Deep-fry Batter

1. Whisk all the ingredients.
2. Heat the wok with oil, dip the crab into the batter and deep-fry it till golden brown

Dry Gravy

1. Heat the wok with butter and oil.
2. Saute' garlic and bird's eye chilli till fragrant and add in salted egg yolk.
3. Season well.
4. Toss in crab. Stir well until the gravy thickens.

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