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Ingredients :


Maseca Corn Flour, 4.4 lbs.Mazola Corn Oil 24oz - 4 Unit Pack
Fresh Curry Leaves - Fresh South Indian and Sri Lankan Herb - Citrus AromaPresident Imported SALTED Butter, 7oz (199g)



Morton Iodized Table Salt - 4lb. boxJCS Scotch Bonnet Pepper Powder 1.35 oz (3pack)


Domino Premium Pure Cane Sugar 5Lb Bag

1 kg crabs

1/2 cup cornflour 

Oil for deep-frying

3 salted egg yolks

2 stalks curry leaves

2 tablespoons butter

1/2 tsp salt

1/2 tsp pepper

1tsp sugar

Method :

1.Clean the crabs with a brush. Remove the pincers with a scissor and trim the legs. Remove the back shell of the crab. Cut the crab  into 4 pieces.

2.Steam salted egg yolks for 3-4 minutes. Remove from the steamer and use a fork to mesh the egg yolks.

3.Mix the crab pieces in cornflour. Deep-fry in hot oil till golden in color. Remove and leave aside.

4.Melt butter in a wok, saute curry leaves until aromatic. Add salted egg yolks, keep stirring until egg yolks are incorporated into the butter sauce.

5.Add pepper, salt, sugar and then stir in the fried crabs. Stir-fry briskly to mix. Dish out and serve immediately.

Tip: The crabs are cooked when the shells turn red in colour and the flesh is opaque.
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