Salted Egg Crab

Ingredients (2-3 servings):
2 large mud crabs
Oil for deep-frying

2 cloves garlic, minced
1 tbsp butter
1 prig curry leaf
2 salted egg yolks (raw), chopped
½ cup evaporated milk
1 tsp Shaoxing wine
Pinch of chicken powder (I used dashi stock)
Pinch of salt

Methods:

1. Clean and chop crab into serving size then pat dry with paper towel. Must dry very well or else the oil will be splattering.
2. Heat oil in wok, add in crab and fry until the colour turned red. Transfer to plate and set aside.
3. Remove all oil in the wok. Add in butter, garlic and curry leaves, stir-fry on low heat until aromatic then add in salted egg yolk.
4. Stir-fry until salted egg yolk is cooked, add in evaporated milk, chicken powder and salt to taste.
5. Return fried crab into the wok and stir to coat crab with sauce. Add in Shaoxing wine, put the cover on and cook with low heat for one to two minutes. If the sauce reduced too much, add in some fresh milk.
6. Transfer to plate, garnish and serve warm.