2. Preparation

Method

• Cook the crabs.
  You can either steam the crabs as I did, or deep fry them.
  If steaming, this can be done with whole crabs which are cut up afterwards,or
  if fried, the crabs are cut up first.
  For the frying some people coat the crab with egg white and then dust the pieces with cornflour.
   
• Finely dice all 6 salted duck egg yolks.
  I prefer to have some recognisable pieces of duck egg yolks in my sauce.
   
• To prepare the sauce, add some neutral cooking oil to a pan large enough to toss all your crab.
   
• Fry the curry leaves until they darked,
  Set aside.
   
• To the oil, add some 125 g of unsalted butter.
   
• Add the diced onion and ginger.
  Fry until the onions soften.
   
• Add the chopped chilli now if you are using some.
   
• Add the chopped garlic and fry momentarily.
   
• Add the finely diced salted duck eggs and fry until the mix starts foaming.
   
• Return the curry leaves to the fry.
   
• Adjust the sauce for taste by adding (or not) chicken stock powder; MSG; ground pepper (black or white); and maybe some water if the sauce is too dry.
   
• Now return the crab pieces to the fry and combine with the sauce.
  Coat well with the sauce.
   
• Serve with a garnish of fresh curry leaves.