- Crack and beat egg in a medium sized bowl. Dip crab pieces in the egg, and then coat with tapioca starch.
- Heat oil over high heat in deep wok to about 180°C. Deep-fry coated crab pieces for approximately 2 minutes or until just cooked through. Set aside.
- Mash cooked salted egg yolks with a fork or in food processor. Set aside.
- Remove deep friend oil from the wok and melt 2 tbsp butter in wok. Add curry leaves and chilli (if using) and saute for about 30 seconds. Then add sugar, chicken powder and evaporated milk.