Crispy fried salted egg yolk crabs with evaporated milk

This dish is any dietician's nightmare but its creamy fragrance will linger on your taste buds for a long time.

Serves 4 Prep time 10 minutes
Cook time 20 minutes

2kg mud or Sri Lanka crab, cleaned then cut into 4 pieces
3 cups sweet potato flour
4 whole eggs, beaten
2 litres cooking oil for deep frying

seasoning
150g white onions, sliced
2 tbsp olive oil
30 curry leaves
6 whole bird’s eye chilli
3 salted egg yolks, steamed to cook and mashed into bits
6 tbsp unsalted butter
¼ cup evaporated milk
3 tbsp fine sugar
2 tsp rock salt
pinch white pepper powder

• Lightly coat each piece of crab with sweet potato flour, dip into beaten eggs, then coat a second time with sweet potato flour.
• Heat a pot with cooking oil and fry the crab pieces till golden and crispy, about 4-6 minutes. Set aside to drain excess oil.
• Heat up another wok to fry onions with olive oil till soft and fragrant.
• Add curry leaves and chilli into the wok, then fry till fragrant.
• Add salted egg yolks, butter, evaporated milk and sugar, then the fried crab pieces. Cover with a lid and let it simmer for 3-5 minutes.
• Lightly toss in seasoning then season to taste with rock salt and pepper.

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