1 (about 1.2kg/2 lb 10 oz) mud crab
2/3 cup tapioca flour
vegetable oil, for deep-frying, plus 1½ tbsp extra
3 large shallots, finely chopped
4 cloves garlic, finely chopped
50g (1.7 oz) butter, chopped
4 red birdseye chillies, finely sliced (or to taste)
handful fresh curry leaves, plus extra to garnish
8-10 cooked, salted egg yolks, mashed
pinch of salt
3 tsp caster (superfine) sugar
⅔ cup evaporated milk
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