Classic Salted Egg Yolk Crab (Ketam Telur Masin Klasik)
Hidangan tradisional · Malaysian
A quintessential Malaysian dish featuring fresh crabs stir-fried in a rich, savory, and slightly sweet sauce made with salted egg yolks, curry leaves, and chili. The sauce coats the succulent crab meat, creating a delightful umami explosion.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Fresh crabs4 medium
- Salted egg yolks6
- Curry leaves2 sprigs
- Bird's eye chilies (chili padi)3-5
- Garlic4 cloves
- Ginger1 inch piece
- Butter2 tbsp
- Evaporated milk1/4 cup
- Sugar1 tsp
- Saltto taste
- Wateras needed
- Vegetable oil2 tbsp
Langkah
- 1
Clean and prepare the crabs. Cut them into manageable pieces.
- 2
Steam or boil the crab pieces until almost cooked. Drain and set aside.
- 3
Mash the salted egg yolks until crumbly.
- 4
Finely chop garlic and ginger. Slice chilies.
- 5
Heat butter and vegetable oil in a wok over medium heat. Add curry leaves, chopped garlic, ginger, and sliced chilies. Sauté until fragrant.
- 6
Add the mashed salted egg yolks to the wok. Stir continuously until the mixture becomes foamy and slightly dry.
- 7
Pour in the evaporated milk and sugar. Stir well to combine.
- 8
Add the pre-cooked crab pieces to the wok. Toss gently to coat them evenly with the salted egg yolk sauce.
- 9
Add a splash of water if the sauce is too thick. Season with salt to taste, being mindful of the saltiness of the egg yolks.
- 10
Continue to stir-fry for another 2-3 minutes until the crabs are fully cooked and the sauce has thickened.
- 11
Serve immediately, garnished with extra curry leaves if desired.
