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Salted Egg Crab (Filipino Style)

Salted Egg Crab (Filipino Style)
Filipino Style Recipe of Salted Egg Crab adapted from famous Singaporean salted egg crabs. Originally they used fresh curry leaves in the recipe. But since it is not an easy find here in the Philippines. I have substituted it with onion leeks. There are 2 recipe versions below for you to choose. Both recipes are delicious! 
Absolutely creamy and sinfully tasty! You will need a platter of hot rice ready.

Salted Egg Crab (Filipino Style)

Deep-fry Batter:
1 kg Crabs, cleaned (chop 1/2 if you like) 
1 cup All Purpose Flour
1 cup Rice Flour
200 ml Cold Water
3 raw Eggs, just the whites
1 tsp Baking Powder
Enough Oil for deep fry

Salted Egg Sauce:
2-3 tbsp Cornstarch
3 Salted Egg Yolk, steamed and then mashed
3 Cloves Garlic, chopped
2-3 red chilli pepper, chopped
1 stick Unsalted Butter 
1 tbsp Oil

1 tsp  Sugar
2 tbsp Chicken Stock (adjust as needed to make it more saucy) 
1 tsp  Light Soy Sauce (or soy sauce) 
1 tsp White Pepper

Deep-fry Batter
1.    Whisk all the ingredients.
2.    Heat the pan with oil, dip and coat the crab with the batter and deep-fry until golden brown. 

Salted Egg Sauce:
1.    Heat the pan with butter and oil.
2.    Sauté garlic and red chilli pepper until fragrant. Add in mashed salted egg yolk.
3.    Season well with sugar, chicken stock, light soy sauce and pepper.
4.    Add in the crabs. Mix and toss well until the sauce is thickened. 

Salted Egg Crab 2

3 medium mud crabs
4 cloves garlic, minced
1 white onion, minced
2 tbsp butter
2 tbsp onions leeks (or curry leaves if available)
6 salted egg yolks (cooked), mashed
1/2 cup evaporated milk/coconut cream
1 tsp Cooking/Shaoxing wine, (optional)
Pinch of chicken powder (broth cubes)
Pinch of salt
Pinch of pepper
Red chili pepper, chopped (optional)

1. Clean and wash crabs, remove pincers, you can use a clean toothbrush to thoroughly clean the shells. (Chopped in two if preferred)

2. Add 2 cups of water in a two-tier steamer. When water boils, place crabs in the top layer for 7 to 8 mins over high heat till shells turn red. Transfer to plate and set aside.

3. For the salted egg yolks, remove the salted egg whites from the hard boiled eggs. Mash the yolk and set aside.

4. In a wok, add in butter using lowest heat. Saute onion, garlic and onion leeks, stir-fry on low heat until aromatic then add in salted egg yolk.

5. Stir-fry for a few minutes and mash, or until salted egg yolk is cooked. Pour in evaporated milk, chicken powder and salt to taste. Simmer until sauce is thickened.

6. Return steamed crabs into the wok and stir to coat crab with sauce. Add in cooking wine, put on the cover and cook with lowest heat for one to two minutes.

7. Transfer to plate, garnish with extra chopped spring onions and serve warm.

8. Enjoy!

Servings: 2-3

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