Salted Egg Crab

Ingredients

Crab Marinate:	Salted Egg Sauce:		Garnish:
2 Medium-Sized Mud Crabs	6 Whole Salted Duck Eggs	1 Teaspoon Shallots - Chopped	50g Spring Onions - Chopped
1 Tablespoon Sesame Oil	30g Unsalted Butter	5g Ginger - Sliced	20g Coriander Leaves
2 Tablespoons Light Soy Sauce	100ml Whipping Cream	2 Chilli Padi - Crushed	As Desired Steamed Buns
2 Tablespoons Fish Sauce	20ml Coconut Cream	To Taste Salt
1 Tablespoon Garlic - Chopped	100ml Water	To Taste White Pepper Powder
A Pinch Salt	15 Pieces Curry Leaves	To Taste Sugar
A Pinch White Pepper Powder	1 Teaspoon Garlic - Chopped

Methods:

1. Chop garlic, shallots, spring onions, and crush chilli padi.

2. Separate claws and quarter the body of the crabs.

Place crabs in a bowl and add necessary ingredients

Add tablespoon of the chopped garlic, and a pinch of salt and pepper

Mix well and set aside to marinate for about 30 minutes

3. Place crabs in a bowl, and add light soy sauce, sesame oil, fish sauce, a tablespoon of the chopped garlic, and a pinch of salt and pepper. Mix well and set aside to marinate for about 30 minutes.

In a pot of boiling water, add eggs. Once fully cooked seperate the yolks from the whites.

4. In a pot of boiling water, fully cook salted eggs and separate the yolks from the whites.

5. Retain two whole eggs and four egg yolks.

6. Melt butter in a lightly heated pan and fry ginger and curry leaves till fragrant.

7. Add in chopped garlic, shallots, the marinated crab and water. Cook for about 10 minutes with lid on.

In the same pot, add in the egg and yolks while breaking them loose with a wooden spoon

8. Remove the crab pieces and in the same pan add in the egg and yolks while breaking them loose with a wooden spoon.

Add in the whipping cream and coconut cream

Add crushed chilli padi, salt, sugar, and pepper

9. Add in the whipping cream, coconut cream, and crushed chilli padi, salt, sugar, and pepper. Let the sauce simmer.

10. Smoothen the sauce using a hand blender and add in the crabs while tossing them well.

Place the crabs on a plate and drizzle the sauce over

11. Place the crabs on a plate and drizzle the sauce over. Garnish with chopped spring onions and coriander and serve with steam buns on the side.

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