Ingredients
1 packet King Crab
4 Steamed Salted Egg Yolks (mashed)
30g Butter
2 sprigs Curry Leaves
1 tsp Minced Garlic
1 Bird’s Eye Chilli (sliced)
100ml Evaporated Milk
Salt (to taste)
Pepper (to taste)
Method
- In a wok, melt the butter with a bit of oil. Sauté the garlic until fragrant.
- Add the curry leaves and bird’s eye chilli, then stir fry until aromatic.
- Add the mashed salted egg yolks and cook until the mixture becomes bubbly and grainy.
- Pour in the evaporated milk. Season with salt and sugar, then simmer gently for 1–2 minutes, stirring continuously.
- Add the king crab and toss until each piece is evenly coated with the sauce.
- Serve hot and enjoy!
Recipe by Jessica Lie
