Lip-smacking salted egg yolk crabs

YUMMY: Mud crabs are usually used for this dish, but flower crabs (above) are a cleaner and simpler option, and they are no less tasty if you get the fat ones.


    Aug 18, 2014

    Lip-smacking salted egg yolk crabs

    ARE you feeling naughty?

    There is no way to escape a guilt trip when it comes to salted egg yolk crabs.

    But there has to be enough salted egg yolk to give this dish the oomph and kick.

    I used six salted egg yolks in this recipe, but you can always use more if you feel you can afford the extra calories.

    Salted egg yolks vary in saltiness. So do a taste test before deciding if you need any salt.

    Some egg sellers have salted yolks, but it seems most sell the eggs whole. That's okay, you can use the whites for other dishes.

    Mud crabs are usually used for this dish, but they are sold live and you will need to cut them up yourself.

    If you do not want to do that, flower crabs are a cleaner and simpler option as they are sold dead.

    They are no less tasty if you get the fat ones - the meat is sweet and delicious.

    Should you not like crabs, this recipe can easily be adapted to prawns.

    Deep-frying the crabs makes all the difference. And adding potato starch gives the crabs that essential crispiness.

    When deep-frying, you do not have to totally submerge the crabs in oil. Use less oil and fry the crab on one side first, then turn it to fry the other side.

    Fry the legs for a longer time. It is worth the wait for that biscuit-like texture.

    For that extra fragrance, fry up some curry leaves.

    This is a dish worth the caloric sin.


    1kg of crabs

    5-6 salted eggs

    2 chilli padi, sliced

    10 curry leaves

    3 garlic cloves, chopped

    300g potato starch

    3 tbsp Chinese wine

    20g butter

    Dash of white pepper

    Pinch of sugar

    Salt to taste

    Oil for deep-frying



    Clean and halve the crabs.


    Marinate in Chinese wine with pepper. Set aside.


    Clean the salted eggs.


    Boil the eggs for 10 minutes. Peel the shells and separate the yolks from the whites. Keep the egg whites for other dishes.


    Mince the cooked yolks finely and set aside.


    Coat the crabs with potato starch.


    Deep-fry until golden and crispy. Then place on kitchen towel to drain off excess oil.


    Heat oil and lightly fry the curry leaves until they turn a glossy deeper shade of green. Set aside.


    Heat oil, fry the garlic and chilli padi until fragrant. Add the butter and salted egg yolk. Fry over low heat until the mixture is bubbling and then add the crabs.


    Toss until all the crabs are thoroughly coated in the egg yolk mixture.


    Add sugar and salt to taste.


    Serve garnished with curry leaves.