Foryoueats: Singapore-style Salted Egg Crab | Marion's Kitchen

Ingredients

• 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