Salted Egg Crabs and prawns

Salted egg Crabs & prawns Combo

Ingredients

1 kg fresh crabs
(Abt 2-3 fresh large crabs)
(claws cracked, shells removed, cleaned, drain and dry with paper towels)

500g big tiger prawns

1 cup corn or tapioca flour

4 salted egg yoke (boiled)

2-3 cloves garlic, finely minced

5 chilli padi kampong (green short ones),
chopped or whole

2 stalks curry leaves

3 tbsp unsalted butter

little sugar, pepper to taste & 2 cube knorr chicken stock (no salt required)

4 tbsp evaporated milk

oil for deep-frying

Method: 
Crack crab claws, pincers removed and trim the legs. 

Devide into 4 pieces.

Clean and dry the crabs & prawns  with paper towels. 

To begin, remove the salted egg whites from the hard boiled eggs.

Mash the yolk and set aside. 

Coat the crab pieces & prawns in corn or tapioca flour.

Deep-fry in hot oil till crabs & prawns turn red. 

Drain off excess oil with paper towel.

Strain oil from wok & melt butter, minced garlic, curry leaves and chilli padi until aromatic.

Add salted egg yolks, keep stirring until foamy

Add pepper, sugar, knorr cube chicken stock  and evaporated milk.

Add salt if necessary,

Add pre-fried crabs & prawns

Reduce the heat and stir-fry to coat eavenly.

♡Bon Apetite♡