- 4 fresh crabs, cleaned and cut up (you can get the fishmonger to do this)
- Enough corn flour to dust the crabs before deep-frying
- 1 tbsp salt
- 1 tbsp cooking oil
- 1 stalk curry leaves, discard stem and rinsed
- 4 tbsps unsalted butter (if you use salted, remember to adjust the level of salt in the recipe as required)
- 3 bird’s eye chilli peppers, sliced
- 2 garlic cloves, smashed lightly
- 1/2 cup milk
- 1 egg
- Firstly, dust the crabs with the corn flour and salt.
- Heat up enough oil to shallow or deep-fry the crabs. Once hot, place the pieces of crabs into the oil and fry till about half-cooked. Remove and drain, set aside. Discard oil and clean the wok quickly.
- Heat the wok until almost smoking again. Turn heat to low and add 1 tbsp of oil. Swirl to coat. Add the garlic, curry leaves and chilli peppers. Fry till aromatic and add the butter. Stir fry for another 30 seconds or until butter is mostly melted. Add in the crabs from earlier and stir well to coat. Turn heat to high and add the milk.
- Bring to a boil and turn heat to medium. Cover and allow to simmer for about 3-5 minutes. Remove cover and turn heat up again. The milk should have evaporated a little already and once you see the milk mixture reduces again, add in the beaten egg and immediately fry briskly to coat the mixture to the crabs. Once you add the egg, the mixture will dry up very quickly and the egg acts as the ‘glue’ to coat the crabs with the butter sauce.
- Remove from wok and serve immediately.
Source: Smoky Wok
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