BUTTER CRAB WITH SALTED EGG YOLK
1 kg crabs, clean and remove the claws and cut the crab into 2.
I use fresh water crab,so the claws are very hard so I boil the claws until
cooked. and break it a bit.
1 cup tapioca flour
4 salted eggs,boil until cooked and take only the yolk and break up with a fork until fine
5 bird eye chilis,chopped (reduce if you don't like it very hot)
2 stalk kari leaves
4-5 tbsp butter
1/4 cup evaporated milk
Sugar and salt to taste
Oil to fry the crab
1. Heat the oil,when the oil is hot. toss the crab in the flour and deep fry until golden in colour.
remove and leave a side.
2. Melt the butter and in a wok and sauté curry leaves and the chilis until aromatic. Add in the egg yolks and keep stirring until egg yolk are incorporated into the butter sauce
3. Add in the milk,sugar and salted if needed. Add in the crab and the claws and mix well. Dish out and serve hot.