Salted Egg Yolk Crab

30 minutes


3 - 4 pax

Crab dishes are very popular in Singapore especially when you can find it in almost every Zi Char store. One of the most sought-after food items has to be the Salted Egg Yolk Crab! The hype of Salted Egg may have dipped with the rise of Mala but it is definitely a dish that you will regret not trying!
The richness from the salted egg paired with the sweetness from the flesh of the crab. Once you start, it’s hard to stop, the shiok-tisfaction only gets bigger… and BIGGER!
Endulge in this plate of savoury and buttery goodness with your family this Chinese New Year!
Ps: Crabs have to be prepared and then cooked immediately, if you leave it out for too long, it releases an unpleasant ammonia stench!

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Adjust Servings
2sets of mud Crabs (approx 1.28kg)
1egg (beaten)
4tbsp corn starch/potato starch
60g Butter 
tbsp minced garlic
10salted egg yolks
one handful of curry leaves
150ml MARIGOLD KING OF KINGS Full Cream Evaporated Milk
1tbsp sugar
Salt to taste



Clean mud crabs and cut them into halves.
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Coat the crabs with beaten eggs evenly.
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Coat the crabs again with corn starch. Dust excess flour out and set aside.
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In a pan of oil, fry the crabs till pink. Dish up and set aside.
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In a pan, stir fry minced garlic with a little oil till fragrant. Thereafter add in butter.
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Add in salted eggs yolks, chilli padis and curry leaves. Quick consistent stir till bubbles appear.
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Pour in MARIGOLD KING OF KINGS Full Cream Evaporated Milk and sugar, continue to stir till well mixed. Salt to taste to your preference.
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Transfer crabs in and give it a quick toss to coat evenly.
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Dish up and serve hot!
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