with MARIGOLD LADY GENERAL Full Cream Sweetened Condensed Milk
Salted Egg Yolk Crab
Made With MARIGOLD
KING OF KINGS Full Cream Evaporated Milk
Ingredients
1.28kg mud crabs
1 egg, beaten
4 tbsp corn starch / potato starch
60g butter
1/2 tsp garlic, minced
3 chilli padi
10 salted egg yolks
A handful of curry leaves
150ml MARIGOLD KING OF KINGS Full Cream Evaporated Milk
1 tbsp sugar
Salt to taste
Method
1
Clean mud crabs and cut them into halves.
2
Coat crabs evenly with beaten eggs.
3
Coat crabs again with corn starch. Dust excess flour out and set aside.
4
Heat oil in pan. Gently place crabs and fry until crab turns pink. Dish and set aside.
5
In a pan, stir-fry minced garlic with oil until fragrant. Add in butter.
6
Add salted egg yolks, chilli padi and curry leaves. Give it a quick, consistent stir until bubbles appear.
7
Add MARIGOLD Evaporated Milk and sugar. Continue stirring until well mixed. Season salt to taste.
8
Place crabs in sauce and give it a quick toss to coat evenly.
9
Dish up and serve hot.
Watch The Tutorial
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