Singapore’s salted egg crabs are crabs with creamy salted egg yolk sauce. 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. To make the creamy sauce you may also use coconut milk or fresh milk. All purpose cream made it more thicker and creamy with the egg yolks.
Absolutely creamy and sinfully tasty! You will need a platter of hot rice ready.
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 cup all purpose cream
1 tsp Shaoxing wine** (cooking wine)
Pinch of chicken powder (cubes)
Pinch of salt
Pinch of pepper
Thai chili pepper, chopped (optional)
(Sm supermarkets are selling Shaoxing wine or cooking wine in soy sauce and vinegar isles)
Clean and wash crabs, remove pincers, you can use a clean toothbrush to thoroughly clean the shells. (Chopped in two if preferred)
Put 2 cups water in a two-tier steamer. When water boils, place crabs in top layer for 7 to 8 mins over high heat till shells turn red. Transfer to plate and set aside.
For the salted egg yolks, remove the salted egg whites from the hard boiled eggs. Mash the yolk and set aside.
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.
Stir-fry for a few minutes, or until salted egg yolk is cooked. Pour in all purpose cream, chicken powder and salt to taste.
Return steamed crabs into the wok and stir to coat crab with sauce. Add in Shaoxing wine, put on the cover and cook with low heat for one to two minutes.
Transfer to plate, garnish with extra chopped spring onions and serve warm.
Photo by emily9040