Skip to main content

Fried Mud Crabs with Salted Egg Yolk sauce

 


It’s salted egg yolks dish again! I am making fried mud crabs in salted egg yolk sauce for this time. I hope everyone do not get tired of seeing something "salted egg yolks" all the time.  I am really a hardcore salted egg fan. Salted eggs are extremely inexpensive, going for 4 for RM5. However, dishes ordered outside that cooked with salted egg yolks are frequently very costly, particularly seafood.

So I might as well cook my own salted egg yolk dishes at home and even with seafood. Additionally, while it's rare to find restaurants that use generous amounts of salted egg yolk sauce to the dish, I can use it freely at home.

The process is usually the same as for other dishes using salted egg yolks. Another reason I adore salted egg yolks is that they cook up with a beautiful, bright golden hue, making them very photogenic foods to begin with. The dish still appears delicious and alluring even without any garnishing.

When you look up the recipe online, you will see that some of the recipe is using custard powder to add a milky flavour and creamy to the salted egg yolks. Or added evaporated milk to the egg yolk and turned out the sauce is too thick, creamy, and buttery but couldn’t really taste the salted eggs. Apart from the steamed mashed salted egg yolk, I always add in one tablespoon of my own salted egg yolk sauce to the dish. I can taste the small egg yolk particles from the mashed egg yolks as well as the creaminess thick egg yolk sauce hangs over the food.

For this recipe, I only use crab pieces; I steam the crab craws and save the meat for later dishes, but you are welcome to cook the crab craws along with them. My recipe included my homemade salted egg yolk sauce. You may refer my version of salted egg yolk sauce from my Fried lotus root recipe.  Alternately, you can omit it and simply use more pureed salted egg yolk and butter.

I am pretty happy with my version. The flavour of the salted egg yolks was so concentrated, and I simply love the sandy texture. As you break down each morsel of salted egg in your mouth, the flavour becomes more and more intense and goes straight to your brain.

 

INGREDIENTS

6 medium size of mud crabs

Some potato starch for coating

Some cooking oil for frying

50g butter

5 bird eye chilies, chopped

2 stems of curry leaves

4 salted egg yolks, steamed and mashed

2 tbsp homemade salted egg sauce

1 tsp sugar




METHOD

1. Take the crab's carapace off. Wash, scrub and remove the top shell and the lungs. The crabs were cut in half. Keep chilled until you are ready to use.

2. Slightly coated the crabs with potato starch piece by piece.  Shake off the excess flour.

3. Place the oil into a sizable saucepan or frying pan with a deep bottom. Carefully add the coated crabs to the heated oil. To prevent the pan from being overcrowded, keep the crabs equally spaced out. They should be fried in heated oil for 2 to 3 minutes on each side or until golden brown. 

4. Add butter to a heated wok over medium heat. Once the butter has melted, add chilies, and curry leaves, and stir until the mixture is fragrant and the curry leaves are beginning to become slightly crispy. Add the salted egg sauce, salted egg yolk crumbs, and sugar, and stir until the butter and salted egg are completely incorporated. Add the fried crabs to the egg yolk mixture and stir over LOW HEAT until all the crabs are thoroughly coated with egg yolk sauce.

 

Hope you find this guide useful and enjoy these fried mud crabs with salted egg sauce to the fullest. Happy cooking!!

 


Labels:

Comments

Post a Comment

Popular posts from this blog

Sweet Potato Egg Tart

When come to egg tart, everyone might mention about the flaky pastry, filled with a smooth, lightly sweetened egg custard. What about giving it a twist for today? Instead of buttery flaky pastry, we switch to use sweet potatoes, raw oats and glutinous flour to make the tart base. This sweet potato egg tarts are high in fiber and delicious. And it requires no cooking skills. After baking, the oatmeal sweet potato crust is soft with naturally sweet and chewy, paired with smooth egg tart fillings. Oh my god! It smells so good. Every time it’s fresh out of the air fryer, the entire family gathers around, eager to grab a slice. The water content of the tart crust is very important. I am using orange sweet potatoes, which contain a lot of water after steaming. Perhaps yellow and purple sweet potatoes would be easier to shape. You can also use instant oats, which have good water absorption. For this recipe, I use cup cake liner as mold. I baked it with an air fryer to cut down on time...
Post a Comment
Read more

Fried Taro Puff Dumplings (Woo KOK 芋角)

Taro puff dumplings or Woo Kok ( 芋角 ) are another must-eat snack when you go to a restaurant. The outside is honeycomb-shaped, and the inside is soft and smooth. Even if you go to a restaurant to eat, not every restaurant makes them crispy. And for that reason, I decided to learn how to make this snack. Someone once told me, because of the complicated workmanship, it is difficult to make at home. She advised me not to spend effort on it. If you know me well, I always like to challenge my limits. Today, I will show you how to make them! The fillings of taro dumplings must contain pork, dried shrimps, and mushrooms! The filling can be prepared one day ahead. The dumpling skin is made of taro paste. I am using Areca taro ( 槟榔芋 ). It has a tough, brown exterior with an interior that is white/beige in color with purple flecks. The ideal taro for this recipe will be more mature and starchier. The hardest and most tiresome step of the entire process is frying Woo Kok. A crispy crust w...
Post a Comment
Read more

Steamed Spareribs With Sand Ginger （沙姜蒸排骨）

Steamed spareribs with sand ginger is a delicious Cantonese dish. The main ingredients are spareribs and sand ginger. Sand ginger, also known as galangal, is a spicy spice that adds a unique flavor to this dish. It is one of four types of galangals, a rhizome in the ginger family. Fresh sand ginger is paler in color on the inside and woodier and coarser in texture than standard ginger. As a result, it is more difficult to peel and grate.  So, I just cleaned it with a tiny brush and chopped it with the skin. Fresh sand ginger might not be available at other places, so they will powder form instead. When dried, the flavor becomes a little less intense. I love how the fresh sand ginger tastes when combined with other spices or ingredients to create the sauce for meat. Apart from the ribs, I also add glass noodles and yuba or dried tofu skin. The ribs, glass noodles and dried tofu skin absorb all the sauce, enhanced by the flavor of sand ginger and oyster sauce. You can use san...
Post a Comment
Read more