This recipe is best with
Recipe Ingredient
- 10 soft-shell crabs
- Cornflour
- 3 salted egg yolks, steamed and mashed
- 40g butter
- 1 tbsp oil
- 1 tsp chopped garlic
- 1 tbsp chopped bird's eye chillies
- Batter for the crabs
- 150g self-raising flour
- 150g tapioca flour
- 200ml water
- 1 tsp baking powder
- 1 egg, lightly beaten
- Seasoning
- 1 tsp sugar
- ½ tsp chicken stock granules
- 1 tsp light soy sauce
Instructions
- Steam crabs for 4-5 minutes. Remove and set aside to cool. Dab completely dry, then cut into halves. Coat with a little cornflour.
- Combine batter ingredients. Dip crab pieces in the batter and deep-fry till golden brown. Drain from oil.
- Heat butter and oil in a wok; sauté garlic and bird's eye chillies until fragrant. Blend in mashed salted egg yolks and seasoning. Keep stirring until aromatic.
- Toss in crabs and fry until gravy is dry and fragrant. Dish out and serve.