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Recipe for 1 Portion

Ingredients

Vegetable oil

1          pcs       Live Sea Crab Meat (700 -1,000 gram / Whole Crab)

Wok-Fried Sea Crab with Salted Duck Egg in Curry Sauce 1-3-

1          tsp       Garlic, chopped

5          pcs      Duck Egg Yolk cook chopped

1          cup      Egg Curry Sauce (see recipe)

1          cup      Chicken Stock

1          splash  Chinese rice cooking wine (to taste)

1          splash  Sesame oil (to taste)

Corn flour & water slurry mix

1          tsp       Spring Onion, thinly sliced into strips

1          tbs       Red Chili, Sliced into strips

1           tsb       Chili Oil

Method

Put enough oil into a Chinese wok for deep- frying and bring to temperature around 190oC.

Add the Sea Crab and deep-fry until half cooked, remove the crab to a strainer. Strain out the oil and clean the wok pan to use again.

Put a little vegetable oil into the wok, add the garlic cooking until fragrant, add the duck egg, curry egg sauce and chicken stock and cook together until golden in color and creamy look. Put the Sea Crab back into the pan and add some Chinese rice wine and Sesame oil, mix all together and cook until crab fully cooked.

Add some corn flour water slurry, a little at a time and stir until the right thickness of the sauce which should be a nice pouring consistency, taste for seasoning and flavor.

Serve

Put the Sea Crab and sauce onto a serving plate, garnish with spring onion, red chili and drizzle with chili oil

Egg Curry Sauce

Makes 1 liter

15        gr         Vegetable oil

15        gr         Garlic Chopped

75        gr         Onion Chopped

15        gr         Curry Powder

75        gr         Butter

  750      gr         Chicken Stock             

250      gr         Fresh Milk                              

10        gr         Salt

                              75        gr         Sugar                                      

White Pepper powder       

Corn flour & water slurry mix

Method

Put vegetable oil into wok add the garlic and onion and stir together till fragrant, then stir in the curry powder and butter. Add chicken stock and milk, bring to the boil and then reduce heat and cook out together. Season with sugar, salt, pepper.

Add some corn flour water slurry, a little at a time and stir until the right thickness of the sauce which should be a nice pouring consistency, taste for seasoning and flavor.

Remove from the heat and leave to cool. Once cold put into a container, cover, label, date and refrigerate till needed

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