National Day Special: Salted Egg Yolk Crab

If you were to ask me which local dish best represent Singapore, that's definitely Salted Egg Yolk Crab! Reason being, I'm a Singaporean and I like my crab done the salted egg way~ This recipe requires the art of killing! Yes kill it! clean it! and cook it! It's my very first time as well so I did a bit of research on how to kill a crab.

The best way for me is to put it in the freezer for at least 30 mins, not more than 45 mins. This allows the crab to go in hibernating mode. Once it's out from the freezer, remove the string that's restraining the crab. Pull its head off from the side by having a firm grip on its head shell. Then start removing the ass, mouth and guts area, cut its body into half. Separate the pincers from its body. Use the back of your knife and make a few cracks over a cloth on the pincer. I've posted a video from YouTube which shows exactly how you should prepare it before cooking.

[youtube=http://www.youtube.com/watch?v=BKw2XyCrOcc]

Ingredients - 2/3 servings - 40 to 60 minutes

  • 1kg of mud crab (i used 2 each about 500g)
  • Enough vegetable oil for deep frying
  • 100-150g potato/corn starch 
  • 4-5 salted egg yolks (mashed)
  • 4 chili padi sliced (You can use milder chilies like bird eye if you prefer less spicy) 
  • 20-25 curry leaves
  • 2 cloves of garlic minced
  • 3-4 tbs of butter
  • Condensed/Evaporated Milk 3 tbs
  • Spring onions for garnishing
  • Salt, pepper to taste
crab1.jpg

PREPARATIONS

After cleaning the crab, dry excess water from the crab using paper towel and get ready the vegetable oil for deep frying, oil temperature should be medium high. (you can test the oil temperature by putting a wooden chopstick in, if its start sizzling the temperature should be about there.) Coat the crab pieces in the starch (pat off excess starch after coating), and deep fry it till the shells turn red and the coating light brown. DO NOT FRY TIL GOLDEN BROWN. This will cause the crab meat to be tough and overcooked!

After deep frying the crab leave it aside on a oil absorbent sheet. Ready your wok or pan for the making of the sauce. Start by adding in your butter on medium heat. When it starts to melt, add in garlic, chili and curry leaves. Stir fry until fragrant.

Then add in the mashed salted egg yolks. Keep stirring until you see bubbles forming up. Mix in your condensed milk and lower down the heat. Add in salt and pepper to taste. If you like it sweeter you can add sugar or more milk.

Add in the crab pieces, toss and mix evenly so that every pieces is coated with the salted egg yolk sauce. Its done!!! Serve on your favorite plate and garnish it with some spring onions.

One of my friends asked me, why didn't I cook Chinese dishes and post it online. Well there you have it. A sinful Local Chinese Style Salted Egg Yolk Crab on the nation's 49th birthday! HAPPY BIRTHDAY SINGAPORE!!!!