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

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

  1. Steam crabs for 4-5 minutes. Remove and set aside to cool. Dab completely dry, then cut into halves. Coat with a little cornflour.
  2. Combine batter ingredients. Dip crab pieces in the batter and deep-fry till golden brown. Drain from oil.
  3. 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.
  4. Toss in crabs and fry until gravy is dry and fragrant. Dish out and serve.

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