• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
Favorite
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 4 soft-shelled crabs, halved
  • 1 egg white
  • 4-5 tbsp tapioca flour
  • 2 sprigs curry leaves
  • 4 bird´s eye chillies, chopped
  • 1 tbsp instant oats
  • 3 egg yolks, beaten
  • 200g butter
  • 1 tbsp oil
  • Seasoning
  • 1/2 tsp chicken stock granules
  • 1 tbsp sugar
  • 1 tbsp evaporated milk

Instructions

  1. Dip crabs in egg white and coat in tapioca flour. Shake off excess flour and deep-fry the crab pieces in hot oil until crispy and golden brown. Drain from oil and place on a serving plate.
  2. Melt butter in a clean wok over medium-low heat. Pour in beaten egg yolk from a height and stir quickly whilst pouring the yolk.
  3. Stir until bubbles are formed. Add in oats, curry leaves, bird´s eye chillies and seasoning. Pour into a wire sieve to drain off excess oil. Pour egg-shred mixture over crabs and serve immediately.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *