By Patrick Kong
Salted Egg Yolk Softshell Crab
10 steps
Prep:30minCook:15min
Updated at: Wed, 21 Feb 2024 06:52:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
48
High
Nutrition per serving
Calories634.6 kcal (32%)
Total Fat27.7 g (40%)
Carbs73.1 g (28%)
Sugars4.2 g (5%)
Protein21 g (42%)
Sodium1776.7 mg (89%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Dry Batter
Wet Batter
Salted Egg Yolk Sauce
12salted egg yolks
⅓ cupoil
2 tspsugar
½ tspsalt
½ tspmsg
1jalapeno
finely diced
2 stalksscallion
thinly sliced
4dried chinese chillies
rough chopped
Garnish
Instructions
Crispy Garlic and Basil
Step 1
Blanch minced garlic in boiling water for 30 seconds (to remove bitterness), then dry with paper towel.
thai basil
garlic1 headStep 2
Fry in 350 F oil until lightly golden. Do the same with the basil
thai basilgarlic1 headSalted Egg Yolk Sauce
Step 3
Blend salted egg yolks in a food processor until a fine powder.
salted egg yolks12 Step 4
Place in a pan over medium-low heat with oil, salt, sugar, msg, and cook until bubbling.
Step 5
Add jalapenos, chinese chilies and cook for about 1 minute.
Step 6
Turn off the heat and set aside until softshell crab is fried.
Softshell Crabs
Step 7
Trim softshell crabs (face, gills, and tail).
Step 8
Make the dry and wet batters. Then coat the crab in dry batter, then wet, then dry again.
Step 9
Fry at 350 F for 3-4 minutes until golden and crispy, flipping halfway through.
Step 10
Toss in the salted egg yolk sauce and garnish with crispy garlic and thai basil leaves.
