Name: Salted Egg Crab
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 kg Mud crabs, cleaned and chopped into pieces; 8 pieces Salted egg yolks, steamed and mashed; 100 g Unsalted butter; 3 sprigs Fresh curry leaves; 4 pieces Bird's eye chilies, sliced; 0.5 cup Evaporated milk; 1 cup Cornstarch; 1 teaspoon Granulated sugar; 3 cups Vegetable oil for frying; 4 cloves Garlic, minced

Seafood

Salted Egg Crab

This Salted Egg Crab features succulent, sweet mud crab meat enveloped in a rich, sandy, and buttery salted egg yolk sauce. It is an iconic Singaporean 'Zi Char' dish that perfectly balances umami richness with the aromatic fragrance of fresh curry leaves.

Prep

20m

Cook

25m

Serves

Calories

480kcal

Qty	Ingredient
2 kg 2000 g	Mud crabs, cleaned and chopped into pieces
8 pieces 8 pieces	Salted egg yolks, steamed and mashed
100 g 100 g	Unsalted butter
3 sprigs 3 sprigs	Fresh curry leaves
4 pieces 4 pieces	Bird's eye chilies, sliced
0.5 cup 120 ml	Evaporated milk
1 cup 125 g	Cornstarch
1 teaspoon 5 g	Granulated sugar
3 cups 710 ml	Vegetable oil for frying
4 cloves 4 cloves	Garlic, minced

2 Method

Step 1. Clean the crabs thoroughly, crack the claws slightly to allow the sauce to penetrate, and pat dry with paper towels.

Step 2. Dredge the crab pieces in cornstarch, shaking off any excess. Deep fry in hot oil until the shells turn bright red and the meat is cooked (about 3-5 minutes). Remove and drain on paper towels.

Step 3. In a large wok over medium-low heat, melt the butter. Add the minced garlic, curry leaves, and bird's eye chilies. Sauté until the curry leaves become fragrant and crisp.

Step 4. Add the mashed salted egg yolks to the wok. Stir continuously until the mixture becomes foamy and bubbly.

Step 5. Pour in the evaporated milk and add the sugar. Continue to stir until the sauce thickens slightly and becomes smooth.

Step 6. Return the fried crab pieces to the wok. Toss vigorously to ensure every piece of crab is thoroughly coated in the golden salted egg sauce.

Step 7. Serve immediately while hot, garnished with a few extra fresh curry leaves if desired.

·
To get the 'sandy' texture typical of authentic salted egg sauce, ensure the yolks are steamed and mashed very finely before adding to the butter.
·
Do not overcook the evaporated milk or it may curdle; keep the heat at medium-low once the milk is added.
·
Cracking the claws is essential so that the rich sauce can flavor the meat inside the hard shell.
·
Use fresh curry leaves rather than dried for the most authentic and potent aroma.

? FAQ

Can I use frozen crabs for this recipe?

Yes, but fresh mud crabs are preferred for their sweetness and texture. If using frozen, ensure they are fully thawed and patted very dry before dredging in cornstarch.

What can I substitute for bird's eye chili?

You can use milder red chilies or omit them entirely if you prefer a non-spicy dish, though they provide a nice balance to the rich sauce.

How do I prep the salted egg yolks?

Buy whole salted duck eggs, extract the yolks, and steam them for about 10 minutes until firm before mashing them with a fork.

Can I use heavy cream instead of evaporated milk?

You can, but evaporated milk is traditional and provides a lighter, more balanced creaminess that doesn't overpower the egg yolk flavor.