Salted Egg Yolk Crab

Ingredients

• 1.2–1.6 kg live mud crab or Sri Lankan crab (about 2 small crabs), cleaned and cracked into pieces
• 3 salted duck egg yolks (or 4 if small), steamed for 5 minutes and mashed OR 120 g bottled salted egg yolk paste
• 2 tbsp unsalted butter
• 2 tbsp neutral oil (vegetable or peanut oil) for sauce
• 200 g tapioca starch or plain flour for dusting
• 1 large egg white, lightly beaten (for coating)
• 4–6 curry leaves
• 4–6 bird's eye chillies (chilli padi), sliced (adjust to taste)
• 3 cloves garlic, finely minced
• 1 small shallot, finely chopped
• 1 tsp curry powder (optional, for extra aroma)
• 2 tbsp evaporated milk or 3 tbsp light coconut milk (for creaminess)
• 1 tsp sugar (to balance savoury saltiness)
• 1 tbsp light soy sauce
• 1/2 tsp white pepper
• Vegetable oil for deep-frying (enough for a wok, about 1–1.5 litres)
• Lime wedges and chopped spring onion or coriander for garnish
• Optional: 1 tbsp salted egg yolk powder (if available) to boost flavour

Step-by-Step Method

1. 1. Prepare the crab: Clean and halve/crack the crab into serving pieces (claws split so sauce penetrates). Pat dry completely — dry shell fries crispier.
2. 2. Season and coat: Lightly season crab pieces with a pinch of salt and white pepper. Dip each piece in the beaten egg white then toss in tapioca starch (or plain flour) to coat evenly.
3. 3. Heat oil for deep-frying: In a wok or deep pot, heat oil to about 170–180°C (test with a small scrap of batter — it should sizzle and rise).
4. 4. Fry the crab: Fry crab in batches, about 3–5 minutes per batch until golden and just cooked through. Remove to a wire rack or paper towel-lined tray to drain. Keep hot in a low oven if doing batches.
5. 5. Make the salted egg sauce base: In a separate clean wok over medium-low heat, melt butter with 2 tbsp neutral oil. Add minced garlic and chopped shallot and sweat until fragrant and lightly golden — do not burn.
6. 6. Add mashed salted egg yolks: Stir in the steamed mashed yolks or bottled salted-egg paste and curry powder (if using). Cook for 1–2 minutes until the mixture turns glossy and fragrant.
7. 7. Build the sauce: Add evaporated milk (or coconut milk), sugar, light soy sauce, and a little white pepper. Stir constantly and cook on low heat until sauce becomes creamy and silky. Adjust seasoning to taste — more sugar if too salty, or a dash of soy for depth.
8. 8. Finish with aromatics: Add sliced chilli padi and curry leaves, frying briefly until the leaves are crisp and aromatic — about 20–30 seconds.
9. 9. Toss crab in sauce: Raise heat to medium-high, add fried crab pieces to the wok and toss quickly to coat in the salted egg sauce, about 1–2 minutes. Spoon sauce over the crab so shells are well coated but the crab remains crisp.
10. 10. Plate and garnish: Transfer to a large serving platter, scatter chopped spring onion or coriander, and serve immediately with lime wedges. Offer mantou or steamed rice to soak up the sauce.
11. 11. Taste and adjust: As with any zi char dish, taste and adjust before serving — add a little more sugar, milk or a squeeze of lime if the sauce is too intense.